| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Niger |
Toohot03 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
|
One-pound Celery roots; peeled, cut 1" piece |
| 2 |
md |
Onions; chopped |
| 1 |
c |
Chopped celery |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
|
Garlic cloves; minced |
| 1 |
ts |
Celery salt |
| 1/8 |
ts |
Cayenne pepper |
| 1/2 |
c |
Dry vermouth or dry white wine |
| 5 |
c |
Chicken Stock or Vegetable Stock; see * Note |
| 1 |
c |
Whipping cream |
|
|
Chopped fresh chives or celery leaves |
INSTRUCTIONS
* Note: See the "White Chicken Stock", "Brown Chicken Stock", and
"Vegetable Stock" recipes which are included in this collection.
Melt butter in heavy large saucepan over medium heat. Add celery
roots, onions and celery. Sprinkle with salt and pepper. Cover and
cook until tender, stirring occasionally, about 20 minutes. Add
garlic, celery salt and cayenne pepper and stir 1 minute. Add
vermouth and boil until most of liquid evaporates, about 8 minutes.
Add stock. Bring to boil. Reduce heat and simmer until vegetables are
very tender, about 15 minutes. Puree soup in blender in batches until
smooth. Return to saucepan. Add cream. Simmer until thickened to
desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle
with chives and serve. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6343 broadcast
01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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