Recipe - Northumberland Bread Soup

1 pound Loafs bread (white or
sourdough), broken into
pieces
2 One half qt Chicken stock
2 lg Carrots; coarsely chopped
2 Celery stalks; coarsely
chopped
1 lg Onion; coarsely chopped
1 Parsnip coarsely chopped
1 White turnip; coarsely
chopped
One fourth cup (One half stick) butter
One half cup All purpose flour
Salt and freshly ground
White pepper
1 cup Whipping cream
1 cup Milk

Soak bread in 2 quarts chicken stock in large stockpot until bread is soft.
Add vegetables and bring to a boil. Reduce heat and simmer until vegetables
are tender, stirring often to prevent sticking. Let cool.

Puree in batches in blender or processor. Can be refridgerated until ready
for use. Melt butter in small saucepan over low heat. Add flour and cook 2
to 3 minutes without browning. Add salt and pepper.

Return pureed mixture to stockpot with remaining 2 cups chicken stock and
bring to boil. Add roux and cook until soup thickens and is creamy,
stirring occasionally.

Just before serving add cream and milk and heat through but do not let soup
return to a boil. Add salt and pepper to taste.

NOTES : Many cultures use bread as a base for soups, this one comes from
Great Britain. It's elegant as well as satisfying.
Recipe by: Ten Downing Street San Diego Ca

Posted to MCRecipe Digest V1 #776 by Dianne Weinsaft dee@ncsi.net on Sep
8, 1997