| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Niger |
Toohot07 |
6 |
servings |
INGREDIENTS
|
|
=== VEGETABLE STOCK === |
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Celery rib; chopped |
| 2 |
lg |
Carrots; chopped |
| 1 |
lg |
Leek; (including 2/3 of green part), well washed, chopped |
| 1 |
sm |
Bunch Thyme |
| 2 |
|
Bay leaves |
| 12 |
|
Black peppercorns |
| 2 |
qt |
Chicken stock; preferably homemade |
|
|
=== SOUP === |
| 1 |
lg |
Bunch Thyme |
| 15 |
|
Roasted Garlic cloves; see * Note |
| 3/4 |
c |
Heavy cream |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Freshly-ground black pepper |
|
|
=== GARNISH === |
| 6 |
sl |
French bread; (very thin slices), toasted, and |
|
|
Rubbed with a cut garlic clove |
| 2 |
tb |
Grated Parmesan cheese |
| 6 |
|
Tiny thyme sprigs |
INSTRUCTIONS
* Note: See the "Roasted Garlic" recipe which is included in this
collection.
In a large heavy saucepan heat the olive oil over very low heat. Add the
celery, onion, carrots, leek and thyme. Cook for about 30 minutes, until
very soft and brown. Stir occasionally and keep the heat low to prevent the
vegetables from burning. Add the bay leaves, peppercorns, and stock,
increase the heat and bring the liquid to a boil. Immediately reduce the
heat to very low and simmer, covered for 15 to 20 minutes. Strain the stock
into a clean pan, pressing down on the solids to extract all their flavor.
Discard the solids. Add the large bunch of thyme to the broth and simmer
actively for 15 minutes. Strain again and add the roasted garlic cloves,
cream, salt and pepper. Taste for seasoning and serve in heated cream soup
bowls. Sprinkle the toasted croutes with a little Parmesan. Top each bowl
with a toasted croute and a sprig of thyme. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6261 broadcast 04-22-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-22-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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