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Cooked by: Chef / Last Modified: 3/8/2008 / Course: soup / Number of Servings: 4 |
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Directions: 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
Ingredients:
4 Tablespoon(s) Butter
2 Cup(s) Chopped yellow onions
4 Leeks-white only
1/2 Cup(s) Chopped shallots
4 Cup(s) Chicken stock
1 Teaspoon(s) Dried thyme
1 Bay leaf
1 Cup(s) Heavy cream
3 Scallions, trimmed |
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