Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: cold, course, french, leeks, main, potato, soup, starter, vichyssoise | No Comments »
Chop finely the leeks. Peel, cut the potatoes in quarters and leave in cold water. Sweat the leeks in butter and add the potatoes, season with salt and pepper and cover with the chicken stock. Simmer until the potatoes are soft. Blend the soup and pass it through a fine sieve. Add cream, mix well and adjust seasoning. Chill in the fridge and serve with bread.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: beet, borsch, cold, course, know your onion, know your onions, knowyouronion, knowyouronions, main, russian, soup, starter, vinegar | No Comments »
Finely chop the onion. Peel and grate or cut the beetroot into small dices. Sauté the onion in the oil until soft. Add the vinegar and, a moment later, the beetroot, 2 cups of water, chicken wings and stock. Season lightly with salt and pepper, bring it to boil and skim. Simmer for 20 minutes or until the meat is falling from chicken wings. Remove the wings and pick off the meat. If you want, blend the mixture, put it back into the pan and adjust the seasoning. If you want to serve it hot, add the chicken meat and mix in the sour cream just before serving. For the cold version, don`t add the meat. Serve the soup in bowls or cups and spoon in a dollop of cream. Sprinkle with the parsley.
