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LOCATION: Recipes >> Soups >> Bread 01

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BREAD SOUP

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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