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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 4 ounces of Whole Butter 2 Spanish Onions ˝ head of Celery (medium diced) 3 whole Leeks cleaned (medium sliced) 6 Idaho Potatoes (peeled & cut in quarters) 1 Gallon of Chicken Stock 1 pint of White Wine 4 Bay Leaves 10 Sprigs of Fresh Thyme 10 Peppercorns Blade 2 quarts of Heavy Cream Salt & Pepper Instructions: 1) In a Three Gallon Sauce Pot, add the Butter, Onion, Celery, Leek, Bay Leaves, Thyme & Peppercorns. 2) Sweet on Low heat until Vegetables is translucent. 3) Add White Wine & simmer on Medium Heat; Reduce Wine by Half & Add Chicken Stock & Reduce by 1/3. 4) Add Diced Potato & Cream; Reduce Heat to low, simmer for about 30 minutes 5) Using an Immersion Blender Puree until smooth. You have to pass the Soup through a China Capor Strainer 6) Add Soup back to Sauce Pot & Simmer until Soup Consistency 7) Add Salt & Pepper to Taste 8) Garnish with White Truffle Oil |
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