| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups, Smoker |
4 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion; minced |
| 1 |
|
Carrot; diced |
| 2 |
tb |
Butter |
| 1/2 |
ts |
Paprika |
| 4 |
tb |
Flour |
| 4 |
c |
Smoked Turkey Stock |
| 2 |
tb |
Sweet (cream) sherry |
| 1/2 |
ts |
Sage, dried |
| 1/8 |
ts |
Nutmeg |
|
|
Freshly ground black pepper |
| 1 |
ds |
Cayenne pepper |
| 1 |
c |
Mild Cheddar cheese; grated |
INSTRUCTIONS
1. In a medium saucepan saute the onion and carrot in the butter over
moderate heat until the onion wilts and just begins to turn golden.
2. Stir in the paprika and mix well. Add the flour and mix well to form a
roux. Cook, stirring, until the roux turns a light golden color.
3. Add the stock, sherry, and seasonings and whisk to blend well. Bring to
a simmer, stirring occasionally, until the mixture is slightly thickened
and smooth. Simmer a few more minutes.
4. Stir in the cream and bring just to a simmer.
5. Remove from heat and stir in the cheese until blended and smooth. Serve
hot. Garnish with herbed croutons or dry stuffing mix, if desired.
Source: "Blue Corn and Chocolate" by Elisabeth Rozin
Posted to MM-Recipes Digest V3 #319
Date: Thu, 21 Nov 1996 11:38:28 +0000
From: Linda Place <placel@worldnet.att.net>
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”