A velvety cream, raised by fine grasses.
2 C with butter soup
1 chopped onion cup (2 means)
1 thin slice, clove of garlic
2 potato cups, peeled and in cubes (3 averages)
2 large chopped leek cups (2 means) (if zucchini, not to peel,
to remove the ends only.)
3 cups of chicken stock
1 sheet of bay-tree
2 cups of light cream (unskimmed milk)
Fresh nutmeg pinch, ground (optional)
1 C with salt tea
Ground fresh black pepper
CREAM WITH GRASSES
4 ounces (125g) of cheese to the cream (light Philadelphia)
1/2 cup of sour cream (light 7% Mg)
1 C with fresh chive tea, émincée (or green onion)
3/4 to 1 C with tea of fresh dill, chopped
2 C with fresh parsley tea, chopped
1/4 of C with fresh thyme tea, chopped or dried
1/4 C with fresh, chopped or dried basil tea
Ground fresh black pepper, with the taste
Dissolve butter on average fire in a large cauldron, then incorporate
onion and garlic; make cook, while stirring up, until it is soft, but not
brown.
Incorporate potatoes and zucchinis, and make cook, while stirring up,
during 5 minutes. **time-out** add the chicken stock de poulet and
the sheet of bay-tree, bring with boiling on fire sharp, cover and
leave mijoter 15 minute, or until ce que the potato de terre be tender.
Let warm.
Withdraw the sheet of bay-tree.
Reduce out of mashed potaties, with the mixer or the robot, by adding
a little the cream to it.
Give to the cauldron and add the remainder of the cream.
Heat well, without boiling.
Be useful with nutmeg, salt and pepper with the taste.
To make the cream with grasses, beat cheese with the cream and the
sour cream unit, then add grasses and season black pepper. Be used
a spoonful as cream with grasses on each portion.
Proposed by Marie-Paul Vaillancourt