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Serves 4
INGREDIENTS:
1 oz. salted butter
1 red onion, finely chopped
1 cup filberts, crushed
2 garlic cloves, halved
5 oz. wild rice
2 celery sticks, thinly sliced
2 carrots, thinly sliced
1 cup enoki mushrooms, finely chopped
4 potatoes, peeled and diced
2 cups vegetable bouillon
1 tsp. nutmeg
1/2 cup cognac
5 fl.oz. half and half cream
1 tbsp. cornstarch
2 tsp. water
1 tsp. salt
1 tsp. black pepper
1 cup Gouda cheese, grated
METHOD:
Fry onion and garlic in butter until softened, about 3 minutes. Put filberts butter and onion mixture in a blender. Blend until smooth.
Put filberts mixture into a deep pan. Add wild rice. celery, carrots, mushrooms, potatoes, vegetable bouillon, nutmeg, cognac, cream, salt and black pepper. Bring to a boil and cook for 15 minutes, stirring occasionally.
Meanwhile, combine cornstarch and water until smooth. Add cornstarch mixture to soup. Stir constantly until thickened. Add Gouda cheese and mix until melted. Serve hot with buttered French baguettes and a light salad.
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