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So glad it is Friday!
Today’s 5 star secret recipe is for a winter root vegetable soup that comesfrom Chef Evan Treadwell of Lido Restaurant in Shell Beach, California.
At the restaurant, they garnish the soup with whipped crème fraîche andblack truffle shavings. Since truffles are quite expensive for the homecook, Chef Evan suggests garnishing this soup with a couple sauteed mushroomsand a drizzle of truffle oil.
You can find truffle oil at your local gourmet food shop or you can orderonline here. Also note,truffle oil has a very strong flavor, so a little bit goes a long way.
Enjoy!
=-=-=-=-=-=-=-=-=-=-=-=-=-= New 5 Star Secret Recipe=-=-=-=-=-=-=-=-=-=-=-=-=-=
2 cups sliced leeks, white part only, cleaned and sliced into 1/4-inchstrips (from about 3 whole) 1/4 cup ( 1/2 stick) butter 2 sprigs thyme 2 bayleaves 4 1/2 cups diced boiling potatoes (from a scant 2 pounds), peeled anddiced into 1/4 -inch cubes 1 1/2 cups diced parsnips (3 to 4 whole), peeled anddiced into 1/4-inch cubes 1 celery root (about 1 pound), peeled and diced into1/4 -inch cubes 1 quart chicken broth, more as desired Salt and white pepper 1cup heavy cream White truffle oil
In a medium heavy-bottom soup pot heated over medium-high heat, saute theleeks in the butter until tender, 3 to 5 minutes, stirring frequently, andbeing careful not to burn the butter. Stir in the thyme and bay leaves andcontinue to cook until aromatic, about 1 minute.
Stir in the potatoes, parsnips, celery root and broth and bring the mixtureto a good simmer. Season with one-half teaspoon salt and a pinch of pepper, orto taste. Cook until the parsnips begin to become tender, 15 to 20 minutes.Reduce the heat to a gentle simmer and stir in the cream. Continue to cookuntil all of the vegetables are tender, an additional 5 to 10 minutes. Removeand discard the thyme sprigs and bay leaves.
Purée the soup until smooth using a blender or immersion blender.
Strain the soup through a fine mesh strainer and season as desired withadditional salt and pepper. Add the truffle oil, a few drops at a time, totaste.
Ladle the soup into bowls and serve immediately.
Serves 6-8
Source: LA Times
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Until Next Time… Be Well!
Kind Regards,
Ron
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