| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 4 |
c |
Diced yellow onions |
| 1/4 |
c |
Sliced shallots |
| 1 |
tb |
Chopped garlic |
| 1 |
c |
Dry white wine |
| 1 |
|
Bay leaf |
| 6 |
c |
Mushroom stock or rich Chicken stock; fat Removed |
|
|
Kosher Salt & Freshly Ground Black Pepper |
| 2 |
ts |
Minced fresh thyme or |
| 1 |
ts |
Dried |
| 2 |
ts |
Minced fresh oregano or |
| 1 |
ts |
Dried |
| 1/2 |
c |
Minced celery |
| 1 |
c |
Leeks; both white & tender Green parts |
| 2 |
tb |
Dry sherry |
| 2 |
tb |
Minced chives |
|
|
Gremolata; * See Note |
INSTRUCTIONS
In a medium saucepan, heat the olive oil. Add the onions, shallots and
garlic and saute until they just begin to color. Transfer half of the onion
mixture to a blender or food processor. Puree and return to the pan. Add
the wine, bay leaf and stock and simmer for 10 minutes. Season with salt
and pepper. (The soup base may be prepared in advance to this point and
stored refrigerated for up to 3 days or frozen indefinitely and reheated
before finishing.) Just before serving, add the thyme, oregano, celery,
leeks and sherry to the hot soup base. Bring to a simmer and simmer for 2
minutes. Do not overcook, the vegetables should retain their crunchy
texture. Remove the bay leaf, stir in the chives and garnish with a
sprinkling of the gremolata. Yield: 8 serving
Recipe By : COOKING RIGHT SHOW#CR9661
From: Dan Klepach Date: 04-14-96
Date: Sat, 1 Jun 1996 18:56:51 -0400
From: BobbieB1@aol.com
MM-Recipes Digest V3 #160
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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