24 January 2007

Early in the evening, just about supper time.

Winter is soup season. regardless of whether it's tomato or cream based, has beef, chicken or shrimp, starts with a mirepoix or a roux, as long as it's hot and warms the belly, it'll be appreciated. If it's made with fresh, quality ingredients, to complete a delicious and well balanced meal in a bowl, it will be desired. If you don't skip on the cream and butter, it will be coveted. Buckle up kids, this ain't diet food, but you're going to love it.

4 small yukon gold potatoes, small dice
2 leeks, white part only, diced
1 shallot, diced
3 stalks of celery, diced
1 small or 1/2 medium yellow onion, diced
3 tablespoons flour
2 teaspoon dried thyme
2 teaspoons Worcestershire sauce
1/4 teaspoon dried mustard
4 tablespoons of butter
4 tablespoons of olive oil
2 cups of chicken stock
1 1/2 cups of heavy cream
salt and pepper to taste

Add 2 tablespoons of the butter and 2 tablespoons of the olive oil to a large hot skillet. Saute the potatoes in the oil until well browned and cooked through. Remove the potatoes from the skillet and toss with salt and pepper to taste.

Try not to eat the potatoes.

Add the remaining butter and oil to the hot pan and when melted, add the onion, shallot, celery, leeks, and thyme. Saute until translucent and just barely caramelized. Mix in the flour and mustard, stirring constantly until a brown and bubbling roux forms.

Reduce the heat and slowly pour in the stock and cream, stirring constantly to blend well. Do not allow it to boil. Stir in the Worcestershire sauce and keep stirring until slightly thickened. Stir in the potatoes and season to taste with salt and pepper. Serve hot.

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