0 recipes from contoocook and beyond


4 yellow bell peppers, chopped
l rib of celery, chopped
l onion, chopped
l stick butter
l/4 sp. crumbled saffron threads
l-l/2 tbsps. minced garlic
l/3 cup flour
l0 cups chicken stock
l-l/2 cups heavy cream
l-l/2 tsps. minced fresh thyme or l/4 sp. dried, crumbled
l/4 tsp. rosemary, crumbled
2-l/2 cups coasely grated Italian Fontina (about l0 ozs.)
In a kettle cook the peppers, celery and onion in the butter, the
surface covered with a ound of wax paper, over mod-low heat, stirrig
occasionally, for 30 mins. Add the saffron, garlic, flour and cook
mixture stirring for 5 mins. Add stock, whisking, bring liquid to a
boil, whisking for 30 mins. Stir in the cream, thyme and rosemary
and blend in processor in batches. The soup may be prepared up to
this point l day in advance and keep covered and chilled. Return the
soup to the kettle, bring it to a boil, and remove it from the heat.
Stir in the Fontina and s&p to taste.
Makes l2 cups Gourmet

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