Post by frankcor on May 29, 2008 9:47:26 GMT -5
Cream of Winter Soup
3 tablespoons unsalted butter
2 cups leeks (or onion), chopped
2 cups white turnip, peeled and diced
2 cups carrot, diced
2 cups potato, peeled and diced
3-4 cups homemade chicken stock (or water, or bouillon)
1-2 cups 18% cream
1 cup sour cream or natural yogurt
1 teaspoon salt, (or to taste)
fresh ground pepper
fresh dill or red caviar, for garnishing
Melt butter in soup pot over medium heat and sauté the leeks (or onions) until translucent but not browned. Add the turnip, carrot, potato and stock and simmer for 30 minutes.
Puree the vegetable mixture in a food processor, adding the sour cream or yogurt as you process to blend thoroughly. Return to the soup pot, add the cream and reheat to just below the simmer. Add salt and pepper, to taste. Serve hot, garnished liberally with fresh minced dill. Serve chilled, garnished liberally with red (not black) caviar. (When chilled, this rich soup may thicken; thin to desired consistency with cream, milk or stock).
3 tablespoons unsalted butter
2 cups leeks (or onion), chopped
2 cups white turnip, peeled and diced
2 cups carrot, diced
2 cups potato, peeled and diced
3-4 cups homemade chicken stock (or water, or bouillon)
1-2 cups 18% cream
1 cup sour cream or natural yogurt
1 teaspoon salt, (or to taste)
fresh ground pepper
fresh dill or red caviar, for garnishing
Melt butter in soup pot over medium heat and sauté the leeks (or onions) until translucent but not browned. Add the turnip, carrot, potato and stock and simmer for 30 minutes.
Puree the vegetable mixture in a food processor, adding the sour cream or yogurt as you process to blend thoroughly. Return to the soup pot, add the cream and reheat to just below the simmer. Add salt and pepper, to taste. Serve hot, garnished liberally with fresh minced dill. Serve chilled, garnished liberally with red (not black) caviar. (When chilled, this rich soup may thicken; thin to desired consistency with cream, milk or stock).
Hey, what's this with the freakin recipe?
? 
(a doubled-walled bottle or the like which substantially retains temperature of liquids by the device of surrounding interior vessel with a vacuum jacket. Used effectively by those who don't know how to handle their party barge.) ;D ;D