Subj : More Soupy Sales - 12
To   : All
From : Dave Drum
Date : Sun Oct 16 2022 10:50:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Celery-Leek Soup w/Potato & Parsley
Categories: Vegetables, Potatoes, Herbs, Dairy, Wine
     Yield: 7 servings

   1/4 c  Extra-virgin olive oil, more
          - for drizzling
     2 lg Leeks; halved lengthwise,
          - thin sliced across and
          - cleaned
     3 cl Garlic; sliced
          Salt & fresh ground pepper
     1 lb Celery; leaves reserved,
          - stalks trimmed, peeled,
          - thin sliced
     1 lg Russet potato; peeled, rough
          - chopped
     3    Fresh bay leaves
 1 1/2 ts Fresh thyme leaves
   1/4 c  Dry white wine
     7 c  Chicken stock
     1 c  Chopped fresh parsley
          - leaves; more for garnish
          Crème fraiche or heavy
          - cream; to serve

 In a large pot, heat the 1/4 cup oil over medium. Add
 the leeks and garlic, season with salt and pepper, and
 cook, stirring occasionally, until meltingly tender,
 about 7 minutes.

 Add the celery, potato, bay leaves and thyme, season
 with salt and pepper, and cook, stirring occasionally,
 until vegetables are softened, about 5 minutes. Add the
 wine to deglaze, then cook, stirring occasionally, until
 liquid is almost dry, about 3 minutes.

 Add the stock and bring to boil over high. Reduce the
 heat to medium and simmer until all the vegetables are
 fully tender and soft, about 20 minutes. Discard the bay
 leaves, then stir in 1 cup parsley leaves.

 Working in two or three batches, transfer the soup to a
 blender and purée until smooth. (It’s almost always
 beneficial to let the soup blend for another minute or
 two past what seems necessary to emulsify as much as
 possible.) Season generously with salt and pepper.

 Transfer to bowls. Drizzle with olive oil; garnish with
 reserved celery leaves and parsley, and sprinkle with
 pepper. Serve with a dollop of crème fraîche or a
 drizzle of heavy cream.

 By: Alexa Weibel

 Yield: 6 to 8 servings (about 9 1/2 cups)

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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