Cosmic Kitchen; Breakfast, Lunch and Friends by Sean Hogan & Michelle Wilson

Author:Sean Hogan & Michelle Wilson [Hogan, Sean]
Language: eng
Format: epub
Tags: Non-Fiction/Cooking
Publisher: Gorham Printing
Published: 2017-03-05T23:00:00+00:00

3 russet (baking) potatoes

1 yellow onion

3 medium leeks

1 fennel bulb

1 tablespoon canola oil

3 garlic cloves, minced

1 tablespoon tarragon, dried

4 cups vegetable broth

½ cup heavy cream

salt and white pepper to taste

1. Peel and chop the potatoes into 1 inch cubes. Same with the onion. Cut off the root and tip of the leeks and discard. Slice leeks lengthwise and then crosswise into ½ inch pieces and wash thoroughly in a strainer.

2. Cut the rough outer leaves off the fennel, cut in half, remove the core then chop up in ½ inch pieces.

3. Heat the oil in a stock pot over medium heat. Add the onion and leeks and sauté 3 to 4 minutes. Add the garlic, fennel, tarragon and potatoes and continue to stir.

4. Pour in the vegetable broth, bring to a boil and then simmer for 15 minutes.

5. Turn off heat and puree with an immersion blender (or not if you prefer it chunky – I like it in between) then finish off by whisking in the heavy cream and salt and white pepper to taste.

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