Subj : Re: Cream of Celery Soup
To : Ben Collver
From : Dave Drum
Date : Sun Feb 26 2023 06:20:00
-=> Ben Collver wrote to Dave Drum <=-
BC> Re: Re: Cream of Celery Soup
BC> By: Dave Drum to Ben Collver on Sat Feb 25 2023 05:30:00
> Here's one I "invented" as celery soup some time ago. A fellow echo
> member (Ian Hoare) informed me that the correct term for the result
> as a "potage" rather than a soup.
BC> Thanks, i was unaware of the term "potage." I guess some of it may be
BC> dialect, such as "oatmeal" vs "porridge."
It's a Froggish term meaning "thick soup". In my kitchen the difference
between "soup" and "stew" is the size of the pieces. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Potage Poireaux-Carottes-Pommes de terre
Categories: Vegetables, Potatoes, Herbs, Chilies
Yield: 6 servings
1 tb Oil
4 md Leeks; rinsed well, chopped
1 lg Onion; chopped
2 lg Carrots; peeled, rough
- chopped in chunks
2 Ribs celery; rough chopped
2 lg Baking-size potatoes; peeled
- chopped in chunks
1/2 ts Ground cumin
1/2 ts Ground coriander
1/2 ts Hot chile powder (Cayenne)
800 mL Vegetable stock
pn (Ea) salt & black pepper
Heat the oil in a large saucepan or casserole pan.
Fry the chopped raw vegetables gently on a medium heat
for about 5 minutes until slightly softened.
Sprinkle over the cumin, coriander and chilli powder and
stir into the veg, cook gently for another minute.
Pour in the vegetable stock.
Bring up to the boil and then simmer for 20 minutes
until the veg is tender.
Use a stick blender in the pan to blend the soup or
transfer to a food processor and blend to a smooth
consistancy. You may need to add more boiled hot water
at this point if too thick.
Taste and season as required with salt and pepper.
Serve with crusty bread and a twist of black pepper.
Translated by Bing
RECIPE FROM:
https://www.marmiton.org
Uncle Dirty Dave's Archives
MMMMM
... Sandwiches, she said, like diamonds, are forever.
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