Potage De Vermont Recipes

Steps:

• In a large saucepan, heat the butter.
• Add the onion, carrots, and celery and cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
• Sprinkle onthe flour and mustard and cook, stirring, for 1 to 2 minutes.
• Whisk in the broth until smooth.
• Cover the pan and cook over medium-low heat until the carrots are very soft, 10 to 15 minutes.
• Transfer this soup base into a food processor and process to make a smooth puree.
• Return the puree to the saucepan.
• Whisk in the ale and simmer, uncovered, stirring often, for about 5 minutes.
• Whisk in the milk; reduce the heat to low.
• Add the cheese, a handful at a time, whisking in each addition until it melts before adding another.
• Add 3 Tablespoons of the dill and the cayenne and season with salt and pepper to atste. (The soup can be made one day ahead and refrigerated.).
• When ready to serve, reheat the soup very gently over low heat, stirring until steam rises.
• DO NOT BOIL or the cheese may separate.
• Ladle into soup bowls and sprinkle with the remaining 1 tablespoon of dill.

Steps:

• Sauté the carrots, onion, dill, and celery in the butter in a large saucepan. Sprinkle in the flour 1 tablespoon at a time, stirring after each addition. Add the stock. Bring to a boil over medium heat, and cook for about 5 minutes. Strain out the vegetables, purée them in a food processor fitted with a steel blade, then return the puréed vegetables to the stock. Continue to cook over medium heat until the soup boils, then reduce the heat and let it simmer slowly for 15 minutes. Add the grated cheese, stirring constantly with a large wire whisk until it is melted. Slowly add the half-and-half and stir until well blended. Add the salt and pepper to taste. Serve at once garnished with the toasted sesame seeds.

Steps:

• Place the lentils in a large saucepan and add the stock. Simmer over low heat until softened, 30 minutes or so.
• Meanwhile, melt 1 tablespoon of the butter in a deep skillet over medium heat and cook the sorrel until softened, about 5 minutes. Stir the sorrel into the simmering lentils along with the salt, pepper, and sugar; bring the mixture to a boil, then lower the heat and simmer, stirring occasionally, for about 10 minutes.
• At this point you can adjust the seasoning-now is the time to add lemon if you think the soup needs some-and serve, or you can puree the soup, which is somewhat more elegant. To do so, use a food mill, an immersion blender, or an upright blender and puree the mixture until smooth, working in batches if necessary. (In this as in every instance, take care when pureeing hot liquid; it's best, if you have the time, to let the mixture cool to room temperature before pureeing.) Reheat the soup in the pan and stir in the remaining butter, or cover and refrigerate the soup for up to a couple of days, adding the butter (and a little water if necessary) when you reheat it.

Steps:

• Melt the butter in a large saucepan over medium heat. Add the shallots, carrots, potato, salt, pepper, and sugar and cook, stirring occasionally, for about 15 minutes, until the carrots begin to break down. Add the stock, raise the heat to high, and bring the mixture to a boil. Turn the heat to low and simmer for about 15 minutes.
• Using a food mill, an immersion blender, or an upright blender, puree the mixture until smooth, working in batches if necessary. (In this as in every instance, take care when pureeing hot liquid; it's best, if you have the time, to let the mixture cool to room temperature before pureeing; or cover and refrigerate for up to a couple of days before pureeing.)
• To serve hot, reheat the soup in the saucepan. To serve it cold, refrigerate, covered, for at least 2 hours. Stir in the crème fraîche or sour cream if you're using it, then garnish with chervil and serve.