Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Creamy Chestnut Soup with Porcini Mushrooms and Sauteed Root Vegetables
Ingredients
- 1/3 cup dried porcinis
- 2 cups hot water
- 1 medium carrot, diced
- 1 celery, diced
- 1 small parsnip, diced
- 2 large shallots, finely chopped
- 1 bouquet garni (1 sprig each of bay leaf, thyme and parsley)
- 2 tablespoons butter
- 3 cups chicken stock or canned broth
- 1 1/4 pounds coarsely chopped peeled roasted chestnuts or 12 ounces bottled chestnuts
- 2 tablespoons dry Sherry
- Frizzled leeks, for garnish (deep fry julienned strips of leek in 365 degree F oil)
- Creme fraiche, for garnish
Instructions
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