Yield: 6 servings
|=== VEGETABLE STOCK ===|
|2 tablespoons||Olive oil|
|1 large||Onion; chopped|
|1||Celery rib; chopped|
|2 larges||Carrots; chopped|
|1 large||Leek; (including 2/3 of green part), well washed, chopped|
|1 small||Bunch Thyme|
|2 quarts||Chicken stock; preferably homemade|
|=== SOUP ===|
|1 large||Bunch Thyme|
|15||Roasted Garlic cloves; see * Note|
|¾ cup||Heavy cream|
|¼ teaspoon||Freshly-ground black pepper|
|=== GARNISH ===|
|6 slices||French bread; (very thin slices), toasted, and|
|Rubbed with a cut garlic clove|
|2 tablespoons||Grated Parmesan cheese|
|6||Tiny thyme sprigs|
* Note: See the "Roasted Garlic" recipe which is included in this collection.
In a large heavy saucepan heat the olive oil over very low heat. Add the celery, onion, carrots, leek and thyme. Cook for about 30 minutes, until very soft and brown. Stir occasionally and keep the heat low to prevent the vegetables from burning. Add the bay leaves, peppercorns, and stock, increase the heat and bring the liquid to a boil. Immediately reduce the heat to very low and simmer, covered for 15 to 20 minutes. Strain the stock into a clean pan, pressing down on the solids to extract all their flavor.
Discard the solids. Add the large bunch of thyme to the broth and simmer actively for 15 minutes. Strain again and add the roasted garlic cloves, cream, salt and pepper. Taste for seasoning and serve in heated cream soup bowls. Sprinkle the toasted croutes with a little Parmesan. Top each bowl with a toasted croute and a sprig of thyme. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6261 broadcast 04-22-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.