1 lb Loafs bread (white or
-sourdough), broken into
-pieces
2 1/2 qt Chicken stock
2 lg Carrots; coarsely chopped
2 Celery stalks; coarsely
-chopped
1 lg Onion; coarsely chopped
1 Parsnip coarsely chopped
1 White turnip; coarsely
-chopped
1/4 c (1/2 stick) butter
1/2 c All purpose flour
Salt and freshly ground
White pepper
1 c Whipping cream
1 c Milk
Soak bread in 2 quarts chicken stock in large stockpot until bread is soft.
Add vegetables and bring to a boil. Reduce heat and simmer until vegetables
are tender, stirring often to prevent sticking. Let cool.
Puree in batches in blender or processor. Can be refridgerated until ready
for use. Melt butter in small saucepan over low heat. Add flour and cook 2
to 3 minutes without browning. Add salt and pepper.
Return pureed mixture to stockpot with remaining 2 cups chicken stock and
bring to boil. Add roux and cook until soup thickens and is creamy,
stirring occasionally.
Just before serving add cream and milk and heat through but do not let soup
return to a boil. Add salt and pepper to taste.
NOTES : Many cultures use bread as a base for soups, this one comes from
Great Britain. It’s elegant as well as satisfying.
Yields
8 Servings