Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------FAVORITE RESTAURANTS, BON A---------------------
3/4 Stick butter 1/3 c White wine
2 c Beef stock 1/2 sm Shallot, minced
2 c Chicken stock 1/8 ts Dried basil
2 lb Broccoli, coarsely chpd 1 c Half and half
3/4 lb Mushrooms, sliced 1 1/4 c Whipping cream
1/2 lb Leeks, split, coarsely chpd Salt and pepper

** The Firepond is a reconstructed smithy on Main Street in Blue Hill,
Maine. They serve a soup made from a superb combination of broccoli,
mushrooms, and leeks." The Firepond, Blue Hill, MN Combine 2T each
butter, beef stock, and chicken stock in lg skillet. Place over med
high heat, add broccoli and cook until soft. Puree in food processor
in 3 batches adding at least 1/2c stock with each batch. Transfer to
Dutch oven and add remaining stocks. Heat, stirring occasionally.
Cover and keep warm over low heat. Heat remaining butter in skillet.
Saute mushrooms and leeks lightly. Add to soup. Combine wine,
shallot, and basil in heavy-bottomed med saucepan and reduce over med
heat until all liquid evaporates, watching carefully to avoid
scorching. Meanwhile, heat half and half and 1c whipping cream in sm
saucepan just until hot. Whisk constantly. Add cream in slow steady
stream to shallot mixture and cook over med heat until reduced by
1/3. Whisk cream mixture into warm soup. At this point soup can be
cooled and frozen for future use. When ready to serve, reheat soup
just to simmering point. Fold in remaining whipping cream and salt
and pepper. S: Fav Rest Rs, Bon A
Submitted By DAN KLEPACH On 04-28-95

Browse by categories