1Melt butter in a pot over medium heat. Add Onion, Shallot and 1 t Salt; sweat until translucent. Add Celery and Carrot and continue to cook until the vegetables have softened slightly approximately 5 minutes.
2Add Chicken Broth, Water and Potatoes to pot. Bring to a boil. Reduce heat to simmer; Cover and cook until potatoes are tender about 20 minutes.
3In a sauce pan bring the Milk to a simmer with the Thyme. Let steep about 10 minutes.
4When Potatoes are tender, remove soup from heat add milk mixture and season with Salt, White Pepper.
5Ladle soup into bowls and garnish with Chives and Blue Cheese.
Chief bartender at Hotel Unique in Sao Paulo, Mateus Saint Laurent, shows us how to make the Brazilian national drink, Caipirinha. A delicious and refreshing cocktail that you should make a part of your bar repertoire.
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Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.