| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | 1 | Servings | |
INGREDIENTS
| 1 | Leek; white part only | |
| 3 | Green onions | |
| 3 | tb | Unsalted butter |
| 2 | md | Russet potatoes; cut into 1/4-inch cubes |
| 2 | c | Sliced fresh chanterelle or king bolete mushrooms |
| 4 | c | Chicken broth |
| 2 | c | Whipping cream |
| 7 | tb | Cornstarch |
| 1 | c | Dry sherry |
| Salt and pepper to taste | ||
| 1/4 | Baguette or French bread; sliced 1/4-inch thick | |
| 12 | oz | (60 percent fat) Brie cheese, slices 1/4-inch thick |
| 2 | tb | Chopped parsley |
INSTRUCTIONS
SOUP CROUTONS GARNISH last night's local paper had an article on the Junior League of Boise's new cookbook, "Beyond Burlap: Idaho's Famous Potato Recipes." this one sounds good; i may have to try it this weekend... (last paragraph: "...may be ordered by calling toll-free cookbook number, 1-888-340-5754." didn't mention price... For the soup, cut leek into halves lengthwise. Cut the leek and green onions into 1/4-inch slices. Heat the butter in a heavy 3- to 4-quart saucepan over medium heat until it foams. Add the leeks, onions, potatoes and mushrooms. Saute for 5 minutes. Add the chicken broth and bring to a boil. Stir in the cream and return to a boil; reduce the heat. Blend the cornstarch and sherry in a cup. Stir into the simmering soup. Bring to a boil and cook for 3 minutes or until thickened, stirring constantly. Add the green onions, salt and pepper. For the croutons, arrange the bread slices one inch apart on a baking sheet. Toast in a 300-degree oven for 10 minutes or until golden brown; reduce the oven temperature to 150 degrees. Arange the cheese slices over the toasted bread, covering the surface completely. Preheat 8 soup cups in the oven; remove tfrom theoven and set the oven to broil. Ladle the soup into the cups and place one cheese crouton on each. Broil 6 inches from the ehat source for 30 to 45 seconds or until the cheese melts and is golden brown. Garnish with parsley and serve at once. Yield: 8 servings (From Chef Peter Schott) Posted to FOODWINE Digest by "Carla J. Noonan" <nooncarl@FS.ISU.EDU> on Nov 26, 1997
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