Awesome, I love vegetables.
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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