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| Chef: Nate Auchter | |
| Food Mood: Elegant | |
| Cuisine: Caribbean | |
Servings: 8-10 |
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Ingredients |
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| 5 pounds Apio 1.5 quarts Beef Stock ? (with fat ok, adds rich beefy flavor) 3/4 cup White wine 1 pint Milk 2 tsp. Dijon mustard 3 sprigs Thyme in sachet 7 each Shallots (sliced very thin) 2 each Bay leaf in sachet Salt and white pepper to taste 1/4 cup Butter |
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Method |
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| 1. Peel and medium dice the apio. 2. In a medium pot heat the butter, and sweat the shallots and garlic until translucent. 3. Add mustard and cook out. 4. Add wine and reduce to sec. 5. Add the apio and cover with stock. Add the herbs, and some salt, about 3 tsp or so. 6. Cook until the apio is soft, remove the sachet of herbs then puree the entire mixture with an immersion blender or in a regular blender. 7. Add milk until the soup has the proper consistency, medium nappe, or in basic terms, a good cream soup consistency. 8. Adjust seasoning, and add herbs if desired. |
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