| 115 | 116 | 117 | 118 | 119 |
| 1 | 50 | 99 | 149 | 198 |
|
COLLECTION: Diverse Soups
generous grating whole nutmeg
1
tbsp or so fresh thyme, or aobut 1 tsp dried (tarragon is nice, too)
lots of fresh ground white pepper
Simmer until cauliflower is soft. Take out bay leaf and puree in
blender or Cuisinart. If you like, add 1/2 cup or so whipping cream or
1
0% blend.
Garnish with cauliflower florets and chopped parsley.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%
From: infmx!philly!muffy@uunet.UU.NET (Muffy Barkocy)
CREAM OF CELERY SOUP
====================
Ingredients:
-
1
1
1
6
5
-----------
/2 cup butter
large onion
bunch celery
medium baking potatoes
bay leaves
salt & pepper
half-and-half
Instructions:
-------------
Melt the butter in the bottom of an 8-quart pot. Slice the onion (I
usually cut it in half, then slices the halves) and toss it in to cook.
Stir it around every once in a while. Slice the celery, including
leaves, but discarding the bottom inch or two (the very white part).
Toss the celery in with the onion. Stir it around while peeling the
potatoes. Peel the potatoes and cut them into bite/boiling-sized chunks
(at least eighths). When the onions are soft, toss in the potatoes.
Cover with water - use as little as possible, just enough to come to
near the top of the vegetables.
Put in some salt and some pepper. Put in the five bay leaves. Boil on
medium-high for 30 minutes (turn down to medium if it boils over too
much) or until potatoes come apart when pierced with a fork.
Take out the bay leaves. Put the cooked vegetables, with some of the
water, into a blender (fill the container about to half). Pour in a
splash of half-and-half. Blend on the highest setting until very
smooth. Pour that out and repeat until all the vegetables have been
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (3 of 25) [12/17/1999 12:03:40 PM]
Page
Quick Jump
|