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    Bread Soup

    Source of Recipe


    List of Ingredients

    1 lb. loaf white bread, broken into pieces
    2.5 qts. chicken stock
    2 large carrots, coarsely chopped
    2 celery stalks/ribs, coarsely chopped
    1 parsnip, coarsely chopped
    1 turnip, coarsely chopped
    1/4 cup butter
    1/2 cup all-purpose flour
    salt and white pepper to taste
    1 cup heavy cream
    1 cup milk


    Soak bread in 2 qts of the chicken stock in a large stockpot until
    bread is soft. Add vegetables and bring to a boil. Reduce heat
    and simmer until vegetables are tender, stirring often. Let cool.

    Puree in batches in a blender. Note: at this point it can be
    refrigerated until ready for use.

    Melt butter in a small saucepan over low heat. Add flour and cook
    2 to 3 minutes without browning. Add salt and white pepper to taste.
    Return pureed mixture to stockpot with the remaining 2 cups of
    chicken stock and bring to a boil. Add roux, mixing slowly and well
    to prevent lumps, and cook until soup thickens and is creamy,
    stirring occasionally.

    Just before serving, add cream and milk and heat through. Do not
    let soup return to the boil. Add additional salt and white pepper
    to taste.




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