Recipe

Cream Of Manchester Ham, Leek And Bacon Gratin Recipe

Print Recipe

Ingredients

1 tb English-style dry mustard
2 c Water
2/3 c Dry white wine
2 c Half-and-half
6 c Sliced celery plus celery leaves for garnish
2 lb Jersualem artichokes; , peeled, sliced, and reserved in a bowl of cold water
1/8 ts Freshly grated nutmeg
1 qt Chicken broth;

Directions

Step #1 In a stainless steel or enameled kettle mix the Jerusalem artichokes, for 30 mins, drained, the sliced celery, the broth, & the mustard & let simmer the mixture, uncovered, the wine, the water, or until the vegetables are tender.
Step #2 In a mixer puree the mixture in batches, the nutmeg, & stir in the the half-and-half, pour the puree into the kettle, cleaned, transferring it as it is pureed to a bowl, & salt & pepper to taste.
Step #3 Heat the soup over moderate heat, stirring, & garnish each serving, ladle it into heated bowls, until it barely reaches a boil, with a celery leaf.
Step #4 Makes about 9 c, serving 6 to 8 as a first course.
Step #5 --.
Enjoy the Cream of Manchester Ham, Leek And Bacon Gratin recipe

Viewing Cream of Manchester Ham, Leek And Bacon Gratin Receipe