| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 8 | Servings | |
INGREDIENTS
| 1 | lb | Loafs bread (white or sourdough), broken into pieces |
| 2 1/2 | qt | Chicken stock |
| 2 | lg | Carrots; coarsely chopped |
| 2 | Celery stalks; coarsely chopped | |
| 1 | lg | Onion; coarsely chopped |
| 1 | Parsnip coarsely chopped | |
| 1 | White turnip; coarsely chopped | |
| 1/4 | c | (1/2 stick) butter |
| 1/2 | c | All purpose flour |
| Salt and freshly ground | ||
| White pepper | ||
| 1 | c | Whipping cream |
| 1 | c | Milk |
INSTRUCTIONS
Soak bread in 2 quarts chicken stock in large stockpot until bread is soft. Add vegetables and bring to a boil. Reduce heat and simmer until vegetables are tender, stirring often to prevent sticking. Let cool. Puree in batches in blender or processor. Can be refridgerated until ready for use. Melt butter in small saucepan over low heat. Add flour and cook 2 to 3 minutes without browning. Add salt and pepper. Return pureed mixture to stockpot with remaining 2 cups chicken stock and bring to boil. Add roux and cook until soup thickens and is creamy, stirring occasionally. Just before serving add cream and milk and heat through but do not let soup return to a boil. Add salt and pepper to taste. NOTES : Many cultures use bread as a base for soups, this one comes from Great Britain. It's elegant as well as satisfying. Recipe by: Ten Downing Street San Diego Ca Posted to MC-Recipe Digest V1 #776 by Dianne Weinsaft <dee@ncsi.net> on Sep 8, 1997
A Message from our Provider:
“Many folks want to serve God, but only as advisers”