Yield: 4 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Butter |
2 cups | Chopped yellow onions |
4 | Leeks-white only |
Cleaned and thinly sliced | |
½ cup | Chopped shallots |
4 | To 6 |
Peeled/minced | |
4 cups | Chicken stock |
1 teaspoon | Dried thyme |
1 | Bay leaf |
Salt and pepper to taste | |
1 cup | Heavy cream |
3 | Scallions -- trimmed |
Cleaned | |
Diagonally sliced | |
Croutons -- for garnish | |
Snipped chives -- for | |
Garnish | |
Garlic cloves- -- |
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- Recipe By : AXECLAN
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