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3 tb olive oil
4 c Diced yellow onions
1/4 c Sliced shallots
1 tb Chopped garlic
1 c Dry white wine
1 Bay leaf
6 c Mushroom stock or rich
chicken stock -- fat
Removed
Kosher Salt & Freshly Ground
Black Pepper
2 ts Minced fresh thyme -- (Or 1
ts Dried)
2 ts Minced fresh oregano -- (Or
1 t Dried)
1/2 c Minced celery
1 c Leeks, both white & tender
Green parts
2 tb Dry sherry
2 tb Minced chives
Gremolata -- * See Note
In a medium saucepan, heat the olive oil. Add the
onions, shallots and garlic and saute until they just
begin to color. Transfer half of the onion mixture to
a blender or food processor. Puree and return to the
pan. Add the wine, bay leaf and stock and simmer for
10 minutes. Season with salt and pepper. (The soup
base may be prepared in advance to this point and
stored refrigerated for up to 3 days or frozen
indefinitely and reheated before finishing.) Just
before serving, add the thyme, oregano, celery, leeks
and sherry to the hot soup base. Bring to a simmer and
simmer for 2 minutes. Do not overcook, the vegetables
should retain their crunchy texture. Remove the bay
leaf, stir in the chives and garnish with a sprinkling
Recipe By : COOKING RIGHT SHOW#CR9661
From: Dan Klepach Date: 04-14-96
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