| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Vorspeise, Suppe, Gemuese |
6 |
1 l jars |
INGREDIENTS
| 3 |
|
Shallot; finely chopped |
| 450 |
g |
Sorrel; stalked & shredded |
| 900 |
g |
Potatoes; peeled & cubed |
| 100 |
g |
Butter |
| 4 |
l |
Chicken stock; or white |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
~--------------------------------TO FINISH---------------------------------
6 md Egg yolks
12 tb Cream
: Croutons
Peel and quarter the shallot, wash the sorrel, cut out any tough stalks and
roughly shred the leaves. Peel and roughly chop the potatoes.
Using the metal blade of the magimix, process the shallot until finely
chopped. Remove and chop the potato till smallish.
Melt the butter in a pan, add the shallots and cook over low heat until
soft and transparent. Add the sorrel and cook a further couple of minutes
until the sorrel is soft. Add the potatoes, mix well and pour on the stock.
Bring to the boil, season and simmer until the potatoes are very soft -
about 40 - 50 minutes. Remove from heat and drain liquid from pan.
Blend the vegetables until very smooth in magimix. Return to clean pan,
blend in cooking liquid, (and yolks & cream if serving straight away).
Reheat without boiling, correct seasoning, serve with croutons.
Recipe adapted from "The Magimix Cookery Book" Marika Tenbury Hanson by
IMH c/o Le MarYol BBS 2:325/3.4
Posted to MM-Recipes Digest by "Karsten Junge" <jungek@dialin.deh.de> on
Nov 04, 1998
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