Text 30610, 52 rader
Skriven 2015-09-05 21:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: celery 188
==================
 ML> Yeah, I can't blame you for that, though I still think
 ML> the few seconds' chopping would have been worth it.
 DD> Lotsa ways. I invented a celery "soup" that M. Hoare assured me was
 DD> more properly a "potage" to use up some near binnable or else celery.

The French have numerous subclassifications for
liquid savories - potage being opaque, creme
having dairy or the equivalent, soupe having
a clear broth, with other things innumerable
such as bisque, etc. etc. Chaudiere is not
currently in use as far as I know. The Quebecois
have terminology that may or may not be similar.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Potage De Ble ( Corn Soup)
 Categories: Soups/stews, Vegetables, Ethnic
      Yield: 1 servings

      2 c  -Water                            1/3 c  Celery;chopped
      2 c  Milk                              1/4 c  Onion;chopped
      4 c  Corn kernels; fresh               1/4 c  Leek;chopped,white part
only
           -frozen may be used if out          2 tb Flour
           -of season                        1/2 c  Whipping cream
      1 ts -Salt                                    -Salt & ground black pepper
      2 tb Butter

  Potage du Ble

  This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold
  in St. Georges is rich and creamy. It may be made with frozen or canned
  corn kernels,  but it won't have the same delicate sweetness.

    Bring water to a boil in a large saucepan. Add milk, corn and salt; cook
  just until corn is tender. Strain cooking liquid into a bowl and set corn
  aside. Heat butter in same saucepan and saute celery, onion and leek until
  softened. Blend in flour; cook until bubbly. Stir in reserved corn cooking
  liquid. Bring to a boil, then partially cover and let simmer for 15 to 20
  minutes.
     Place corn and liquid in food processor or blender and puree in batches
  until smooth. Return to saucepan and add cream. Adjust seasonings with salt
  and pepper to taste. Reheat until piping hot. SERVES: 4-6

  SOURCE: _A Taste of Quebec_ by JULIAN ARMSTRONG

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