Potage St Cloud Recipes

POTAGE ST. CLOUD

Potage St. Cloud image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups chopped onions
1 garlic clove, minced or pressed
3 tablespoons butter
3 medium potatoes, sliced
1 medium parsnip, sliced
1 large carrot, sliced
2 teaspoons turmeric
1/2 to 1 tablespoon curry powder
5 cups vegetable stock or water
6 cups green peas, fresh or frozen
2 cups half-and-half or milk
Salt and black pepper to taste

Steps:

Saute the onions and garlic in butter until golden. Add the potatoes, parsnips, carrots, turmeric, curry powder, and stock or water and simmer until the vegetables are tender, about 20 minutes. Reserve 1 cup of the peas for garnish and add the rest to the pot. Cook frozen peas for 10 minutes, fresh ones for 5 minutes. In a blender or food processor, puree the hot soup with the half-and-half until very smooth. Add salt and pepper to taste. Cook the reserved peas until just tender to garnish individual servings.

POTAGE FROM MEAT

Potage from Meat image

Provided by Food Network

Time 45m

Yield about 10 cups

Number Of Ingredients 13

Ingredients

2 1/3 pound beef stew meat
4 cups water
"Rich juice": 31 ounces (3 cans) concentrated beef broth
1 1/2 cups dry bread crumbs
3/4 teaspoon freshly ground black pepper
8 threads saffron
5 eggs
1 1/2 cups grated Parmesan or Romano
3/8 cup chopped parsley
3/4 teaspoon dried or 1 teaspoon fresh marjoram
1 1/2 tablespoons chopped fresh mint
3 tablespoons wine vinegar
Salt

Steps:

Bring meat and water to a boil and cook 10 minutes; take meat out and cut up small; put back in water with broth, bread crumbs, pepper, and saffron. Simmer 30 minutes over low flame, being careful that it does not stick. Mix in remaining ingredients; cook, stirring frequently, for about 5 minutes. Ladle into pewter serving bowls and serve warm.
Original Recipe for Potage from Meat:
Take lean meat and let it boil, then cut it up finely, and cook it again for 30 minutes in rich juice, having first added bread crumbs. Add a little pepper and saffron.
When it has cooled a little, add beaten eggs, grated cheese, parsley, marjoram, and finely chopped mint with a little vinegar. Blend them all together in a pot, stirring them slowly with a spoon so that they do not form a ball. The same may be done with livers and lungs.

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