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Chef Julie Francis
- Aioli
Recipes for Findlay Market Cooking Demonstration
Sunday, December 11, 2005
Potato
Saffron Soup with Carmelized Fennel
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Ingredients:
4 cups fennel, thinly sliced
4 T butter
½ onion, thinly sliced
2 leeks, white part only, washed and sliced
5 c. peeled Yukon potato
Veg stock to cover
Pinch saffron
Fennel tops
Crème Fraiche to taste
Salt and pepper to taste
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Method:
Saute fennel in 2 T butter over low heat until soft and carmelized.
Set aside. Saute onion and leek in remaining butter until soft,
add saffron. Add potatoes and stock and simmer until potatoes are
cooked and soft. Puree and add Crème Fraiche to taste. Serve with
carmelized fennel in the center of the bowl, pour soup around and
garnish with fennel tops.
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_____________________
Celery root,
chestnut and apple bisque
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Ingredients:
4 cups celery root, peeled and quartered
1 ¼ c. white peeled onion, sliced
2 apples, peeled and quartered
Pinch of nutmeg
4 T butter
Veg stock to cover
¼ c. white wine
1 c. heavy cream
1 c. fresh chestnuts
Salt and pepper to taste |
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Method:
Saute onion,
apples, chestnuts in butter until soft. Deglaze with white wine.
Add celery root and vegetable stock to cover by two inches. Cook
until celery root is soft. Add heavy cream, simmer 15 minutes, ppuree
and strain, adjust seasonings.
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