Saturday, January 17, 2009

Cream of the Crop

Cream of...

Ah, leftovers. Our kitchen is filled with foodstuffs in varying stages of decomposition. I'm only willing to eat the not-that-decomposed stuff, of course. Tonight, cream of celery soup sounded better than eating a bunch of celery and carrot sticks.

What to Do
  • 1-1/2 cups chicken stock
  • 6 ounces celery, sliced thin
  • 2-3 medium carrots, sliced thin
  • 1 medium shallot, chopped
Heat in another pan:
  • 1-1/2 cups heavy cream
Add to hot cream, whisking until combined:
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups hot milk
Add hot cream to vegetable and broth mixture, along with:
  • 2 tablespoons butter
Boil everything 10 minutes, stirring occasionally. Use immersion blender (or regular blender) to mix to a creamier consistency (it's okay if it isn't completely smooth).

Garnish each bowl with a few gratings of fresh nutmeg.

(adapted from an Allrecipes recipe)

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