Re: [gardeners] I'm here
Laura Hunter (gardeners@globalgarden.com)
Mon, 15 Jun 1998 18:28:25 PDT
>Couldn't say. Maybe, if the stems are green.
Of course the stems are green. I used green wax!!!!!!
Thanks anyweigh. I am posting a recipe that I put on another mailing
list a while ago to say thank you for your help. It's from one of my
favorite restaurants in Maine.
Laura
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMm
Recipe By Chef Rich Lemoine, Salt Marsh Tavern, Kennebunkport, ME
Ingredients:
1/2 pound butter
3/4 cup flour
1/2 bunch celery -- coarsely chopped
2 large onions -- coarsely chopped
2 cups mild green chilies -- diced
6 cloves garlic -- crushed
1 gallon chicken stock (preferably homemade) -- heated
2 cups grilled chicken -- cubed
Plenty of the following seasonings:
ground cumin, salt, pepper, white pepper oregano, chopped parsley
Cilantro Cream
3/4 cup sour cream
1 bunch cilantro
1/4 teaspoon white pepper
1/4 teaspoon salt
1/2 teaspoon ground cumin
scallions -- chopped
Preparation:
In a large stockpot, saute all vegetables in the butter for about 10
minutes or until wilted. Add flour to make a roux, then add hot chicken
stock and
remaining ingredients. Simmer for 10 minutes.
For cilantro cream: Put all ingredients in a blender and blend until
smooth. Put cream in a squeeze bottle or a baggie with one corner
snipped off.
Put soup in individual serving bowls. Garnish with cilantro cream and
chopped scallions.
______________________________________________________
Get Your Private, Free Email at http://www.hotmail.com