| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 2 |
c |
Chopped yellow onions |
| 4 |
|
Leeks-white only |
|
|
Cleaned and thinly sliced |
| 1/2 |
c |
Chopped shallots |
| 4 |
|
To 6 |
|
|
Peeled/minced |
| 4 |
c |
Chicken stock |
| 1 |
ts |
Dried thyme |
| 1 |
|
Bay leaf |
|
|
Salt and pepper to taste |
| 1 |
c |
Heavy cream |
| 3 |
|
Scallions — trimmed |
|
|
Cleaned |
|
|
Diagonally sliced |
|
|
Croutons — for garnish |
|
|
Snipped chives — for |
|
|
Garnish |
|
|
Garlic cloves- — |
INSTRUCTIONS
Melt butter in a pot. Add onions, leeks, shallots and garlic and cook
covered for about 25 minutes-until tender. Add stock, thyme and bay leaf
and season to taste with s & p. Bring to a boil, reduce heat and cook for
20 minutes. Strain soup and transfer the solids to a food processor and
puree. Return puree to the pot. For a party, I prepare soup to this point
and then it can sit until you are almost ready to serve (I don't know-30
minutes?) Over medium heat, whisk in heavy cream and bring to a simmer. Add
scallions and simmer for 5 minutes. Ladle into bowls and top with croutons
and chives. This soup is wonderfully delicate and I serve it frequently in
the summer with fish and a lightly steamed veggie. Silver Palate.Serves 4-
Recipe By : AXECLAN
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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