Распечатать
E-mail
 |
Ингредиенты
- 3 turnips
- 1 small celery root
- 2 large potatoes
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 5 leeks, white and light green parts, thinly sliced
- salt and pepper
- 2 cups water
- 2 ½ cups milk
- 12 baguette slices
- 4 tablespoons butter
- 5 ounces gruyere, shredded
View Full Recipe at My Madison Bistro
%3C/p%3E%3Cp%3Erecipe%20from%20The%20Country%20Cooking%20of%20France%3C/p%3E%3Cp%3EPeel%20and%20quarter%20the%20turnips,%20then%20slice%20%C2%BD%20inch%20thick.%20Peel%20the%20celery%20root%20and%20cut%20into%20eight%20wedges,%20then%20slice%20%C2%BD%20inch%20thick.%20Peel%20the%20potatoes%20and%20cut%20into%20small%20chunks;%20place%20potatoes%20in%20a%20bowl%20of%20cold%20water.%3C/p%3E%3Cp%3EMelt%20two%20tablespoons%20of%20butter%20in%20a%20large%20pot%20or%20dutch%20oven%20over%20medium%20heat.%20Add%20onions%20and%20saut%C3%A9%20until%20soft%20but%20not%20brown,%20about%20five%20minutes.%20Add%20the%20turnips,%20celery%20root,%20and%20leeks;%20season%20with%20a%20sprinkle%20of%20salt%20and%20pepper.%20Press%20a%20piece%20of%20aluminum%20foil%20directly%20on%20the%20vegetables.%20Cover%20the%20pot%20and%20reduce%20heat%20to%20low.%20Sweat%20the%20vegetables%20for%20twenty%20minutes,%20stirring%20occasionally,%20until%20translucent.%3C/p%3E%3Cp%3EDrain%20the%20potatoes%20and%20add%20them%20to%20the%20vegetables.%20Add%20the%20water,%20cover%20the%20pot,%20and%20simmer%20until%20the%20vegetables%20start%20to%20get%20tender,%20about%2025%20minutes.%3C/p%3E%3Cp%3EWarm%20the%20milk%20in%20a%20small%20saucepan%20until%20its%20steaming,%20but%20don%E2%80%99t%20let%20it%20come%20to%20a%20boil.%20Add%20the%20milk%20to%20the%20vegetables%20and%20taste%20for%20seasoning.%20Cover%20the%20simmer%20lightly%20until%20the%20vegetables%20are%20very%20tender,%20about%2020%20minutes.%20Do%20not%20let%20the%20soup%20boil,%20or%20the%20milk%20will%20curdle.%3C/p%3E%3Cp%3ETaste%20and%20adjust%20the%20seasoning%20if%20necessary.%3C/p%3E%3Cp%3EHeat%20the%20remaining%20butter%20in%20a%20saut%C3%A9%20pan%20over%20medium%20heat.%20Add%20the%20baguette%20slices%20to%20the%20pan%20and%20crisp%20on%20each%20side.%20Top%20the%20slices%20with%20gruyere%20and%20place%20on%20the%20bottom%20of%20soup%20bowls.%20Ladle%20hot%20soup%20over%20the%20bread%20and%20serve%20immediately,%20so%20the%20cheese%20is%20melted%20but%20the%20bread%20remains%20crisp.%3C/p%3E%3Cp%3ELeftover%20soup%20will%20keep%20in%20the%20fridge%20for%20about%20three%20days%3C/p%3E%3Cp%3Ecelery%20root,%3C/p%3E%3Cp%3Egruyere,%3C/p%3E%3Cp%3Emilk,%3C/p%3E%3Cp%3Epotatoes,%3C/p%3E%3Cp%3Eturnips%3C/p%3E){kind=link}