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Recipe Name: Allium Bisque Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 7

4 Onions
4 Leeks
4 Potatoes
2 Tablespoon(s) Butter
2 Tablespoon(s) Oil
10 Cloves garlic, minced
4 Shallots, minced
6 Cup(s) Chicken stock
Salt, to taste
1 Teaspoon(s) Dried basil
1 Bay leaf
1 Teaspoon(s) Dried oregano
1/2 Teaspoon(s) Dried marjoram
Minced chives, for
Cut onions into large dice. Clean leeks as follows: cut off root ends;
remove and discard coarse outer leaves; discard green tops. Split
lengthwise, cutting to within 1 inch of root end. Soak in cold water
for several minutes; separate leaves under running water to rinse away
any dirt. Cut leeks into 1/4-inch slices. Peel potatoes and cut into
1/2-inch cubes. In a large saucepan, heat butter and oil. Add onions,
garlic, shallots, and leeks. Cook slowly over low heat until lightly
browned. Add potatoes, stock, salt to taste, basil, bay leaf, oregano,
and marjoram. Bring to a boil, reduce heat to simmer, and cook 40
minutes. Serve immediately or refrigerate and warm before serving.
Garnish with minced chives. Makes 6 to 8 servings. Recipe By :
the California Culinary Academy From: Ladies Home Journal- August 1991

Nutrition (calculated from recipe ingredients)
Calories: 409
Calories From Fat: 92
Total Fat: 10.3g
Cholesterol: 14.9mg
Sodium: 380.4mg
Potassium: 1416.1mg
Carbohydrates: 69.9g
Fiber: 10.8g
Sugar: 26.5g
Protein: 13.8g

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