The Soup Kitchen Belgian Leek Soup
1/4 lb. bacon, cooked, drained, & diced 4 cups chicken stock 1 bunch leeks, coarsely cut 1/2 cup flour 2 stalks celery, finely diced 4 cups water 1/2 teaspoon ground nutmeg 1/2 cup white wine Butter for sauteing 1 cup half & half cream Grated provolone cheese Croutons
In large pan, saute first 4 ingredients until leeks are tender. Add chicken stock. Whisk flour into water, and strain into stock. Add wine and cream Serve garnished with grated cheese and croutons. Serves 8 to 10.
The Soup Kitchen Savannah Fish Stew
1/2 lb. diced onions 4 cups chicken stock 1/2 lb. carrots, in julienne 4 cups water 1/2 lb. yellow squash, in julienne 1 lb. white fish (haddock, pollack or turbot) 1/4 teaspoon thyme 1 bay leaf 1/4 teaspoon white pepper 1 cup white wine 2 Tablespoons olive oil 1/4 cup Pernod liqueur
In large pan, saute first 5 ingredients in oil. When vegetables are tender, add remaining ingredients and cook unitl fish is done. Serves 8 to 10.
The Soup Kitchen Gratin Savoyard
6 Tablespoons butter 1/2 cup flour 1 bunch leeks, coarsely cut 4 cups water 1/2 teaspoon white pepper 1 pound cream cheese 4 cups chicken stock 1 pound vanilla yogurt 1 lb. frozen chopped spinach
In large pan, melt butter and saute leeks with pepper. Add chicken stock. Whisk flour into water and strain into stock. Add cream cheese and yogurt, and beat until smooth with wire whisk. Add spinach. Serves 8 to 10.
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