1To start, peel your potatoes and put them into a pot to boil. Put a medium to large soup pot on the stove on medium-low heat (around number 4 on an electric stove). First, put in your butter and let it melt a little. Now add your garlic, white onion and fresh parsley. Let this simmer for about 5 minutes. Now add your chopped celery, bay leaves and white wine. Again, let it simmer for a few minutes. Now add your pre-cooked bacon bits, or chopped ham. I will be posting this recipe on Rachel Ray’s blog, so check out her site too!
1After that has simmered for about 5 minutes, season with a little salt and pepper and then add your chicken stock. Turn the heat up to about 7 to get the mixture boiling. Once it has come to a slow boil, add your cream and stir it in well. Take your potatoes out of the water and add those to the soup. Take 4 cups of the water that the potatoes had boiled in, and stir that into the soup well. Now, let the entire mixture simmer/slow boil for about 1 hour.
1Last, stir in the green onion and thicken your soup with a ‘rue’ if necessary. Let the soup simmer on low heat for at least 15 minutes, then serve with a garnish of shredded cheddar cheese. Don’t forget to check out www.tixxie.com for more great recipes!
In this episode of Kitchen Essentials, we visit Eunji Lee, head pastry chef at the critically acclaimed and Michelin-starred restaurant Jungsik in New York City. Eunji talks us through her favorite kitchen tools, which include hyper-precise tweezers, a turntable, pastry tips, an offset spatula, and a spray gun she learned to use with her mentor, the famous Cédric Grolet. Watch to learn more about why these are Eunji's essential tools and how she uses them in her kitchen.
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