Categories  

                

Soups and Stews


1/2 lb Butter
1 ea Onion
12 clove Garlic
6 stalk Celery
6 ea Leek (white only)
8 ea Potato
3 cups White Wine
3 gal Chicken Stock
2 Cups Heavy Cream
8 lb Sweet Onion Puree (roasted in skin)
8 ea Endive Chopped
3 ea Bay leaf
1 bun Thyme fresh
Tt Salt & white pepper

Leek Ricotta Flan 1 lb Ricotta Cheese
3 ea Eggs Whole Beaten
1 ea Leek (white & 2" green, washed, finely diced)
1/4 lb Parmesan Cheese
tt Salt & White Pepper


Method:
1. Roast sweet onions in skin until soft, puree inner soft onion into a puree.
2. Melt butter and saut� onion, celery, garlic, endive & leek
3. Add white wine and reduce 1/4
4. Add chicken stock, potatoes, bay leaf, and onion puree.
5. Let simmer until potatoes are soft and overcooked, correct for seasoning.
6. Puree in blender and pass through fine strainer (chinois)
7. Correct seasoning.


Bake Flan Mixture in ramekins /Bain Marie until set at 350 degrees.

Garnish bowl with the leek/ricotta flan and pour in soup to serve.


Unrated