Allium bisque

Yield: 7 Servings

Measure Ingredient
4 \N Onions
4 \N Leeks
4 \N Potatoes
2 tablespoons Butter
2 tablespoons Oil
10 \N Cloves garlic -- minced
4 \N Shallots -- minced
6 cups Chicken stock
\N \N Salt -- to taste
1 teaspoon Dried basil
1 \N Bay leaf
1 teaspoon Dried oregano
½ teaspoon Dried marjoram
\N \N Minced chives -- for
\N \N Garnish

1. 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 ¼-inch slices. Peel potatoes and cut into ½-inch cubes.

2. 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 File

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