| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Eggs |
|
Martha stew, Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 6 |
tb |
Unsalted butter |
| 2 |
|
Leeks; white part only, Chopped |
| 1 |
lb |
Idaho potatoes; peeled and diced |
| 1 1/2 |
lb |
White turnips; peeled and diced |
| 2 |
tb |
All-purpose flour |
| 3 |
qt |
Homemade or low-sodium canned chicken stock |
|
|
Coarse salt and freshly ground pepper |
| 1/2 |
c |
Heavy cream |
| 4 |
lg |
Egg yolks |
|
|
Star-shaped croutons; For Garnish |
| 1 |
|
Black Truffle; Shaved, for garnish |
INSTRUCTIONS
1. Melt 4 tablespoons butter in a large pot over medium heat. Add leeks and
cook until soft, about 5 minutes. Add potatoes and turnips, stirring to
combine. Cover and cook for about 10 minutes. Sprinkle flour over
vegetables, stir to cover evenly, and cook for 1 minute, Add stock, season
with salt and pepper to taste, and simmer until tender, about 20 to 30
minutes. 2. Using a food mill, pur.e vegetables and return to pot. In a
small mixing bowl, whisk together heavy cream and yolks. Temper the egg
mixture by adding 2 cups of soup to the bowl, stir to combine. Add egg-soup
mixture to soup pot, and stir to combine. Bring to a simmer and serve
garnished with croutons and a truffle shavings. Serves 8
Scanned and formatted by Carole Walberg from Martha Stewart's Home Page
Recipe by: Martha Stewart's Home Page
Posted to MC-Recipe Digest V1 #960 by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Dec 17, 1997
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