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Recipe by: gratius
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1 1/2 c. bacon, diced
3 c. (3/4 lb.) peeled potatoes, cubed
1/2 c. onion, cubed
1/4 c. fresh marjoram
3 c. beef stock
3/4 c. carrots, cubed
3/4 c. celery, cubed
1/2 c. leeks, chopped
1 c. heavy cream
Salt and pepper to taste
In a little bit of butter, saute the bacon in a stock pot. Add the potatoes, onions, marjoram, and beef stock and cook over low heat about 25 minutes. At the end of that time, add the carrots, celery and leeks and simmer for an additional 10 minutes. Transfer ingredients to a food processor and process to a satiny consistency. Return ingredients to stock pot and add heavy cream. Cook about 5 more minutes over low heat. Season to taste. Garnish with parsley and serve immediately. Serves 6.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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