Awesome, I love vegetables.
Ingredients:
- 2 slices bread
- 1 tsp. margarine
- 3/4 cup onions, coarsely chopped
- 3/4 cup leeks, thinly sliced
- 3/4 cup celery, thinly sliced
- 1/2 cup carrots, sliced
- 6 cups chicken broth
- 1 cup potatoes, sliced
- 1 seasoning bouquet (1 bay leaf, 1 stalk of thyme, and 1 sprig of parsley)
- salt and pepper to taste
- 1 Tbsp. cornstarch diluted with a bit of water
- 20 green grapes, seedless
- 2 Tbsp. hazelnuts, chopped or (pine nuts)
- 1/2 cup 15% cream
Directions:
Preheat the oven to 350 degrees F. Cut the bread slices into 3/4 inch cubes. Place them on a cookie sheet and toast them in the oven for 10 to 15 minutes; set aside.
Melt the margarine in a large saucepan and saute the onions, leeks, celery and carrots.
Add the chicken broth, potatoes and the seasoning bouquet. Cover the saucepan and simmer for 20 minutes over low heat; season with salt and pepper.
Puree the mixture in the food processor or with an electric hand mixer, then return it to the saucepan. Thicken , using the cornstarch, then add the grapes and hazelnuts.
Add the cream just before serving and garnish with the croutons (toasted bread).
| Servings: | 4 to 6 |
| Time: | 15 Minutes Preparation Time
25 Minutes Cooking Time |
Source: Classic Cooking
By Raymonde C. G. from North Bay, Ontario
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