It's been a while. I know, I have been lazy and not posted in a while.
There will be some changes to my blog soon. Watch this space.
Thursday, December 22, 2011
Sunday, July 10, 2011
Fireworks 2011
Thanks to Dex and Tony, I had a prime spot for watching the July 4th fireworks. From the 12th floor terrace I was able to see the Hudson River, New Jersey, and most of the 6 simultaneous displays of fireworks (two buildings blocked the center barges full of fireworks). The crowds on 42nd Street were huge, as the end of the video clip shows.
Monday, February 21, 2011
Saturday, February 5, 2011
Potato Leek Soup
3 pounds potatoes, peeled and cut into large pieces
2 large leeks, whites only, thoroughly washed and chopped
3 stalks celery, roughly chopped
1 medium white onion, chopped
1 bay leaf
32 ounces chicken broth
32 ounces water
1/2 cup all-purpose flour
4 ounces melted butter
1 cup heavy cream
1 1/2 teaspoons finely chopped fresh thyme leaves
salt and pepper
In a large pot place potatoes, half of the chopped leeks, celery, onion, bay leaf, chicken broth and water and bring to a boil, about 15 minutes. Continue to boil until potatoes are soft.
Mix flour and butter to make a roux for thickening the soup. Add remaining chopped leeks, roux, cream, thyme and salt and pepper. Remove bay leaf.
Let soup cool 15 minutes. Using a blender, puree in batches and return to a medium pot. Simmer 20 minutes more until the soup has thickened.
2 large leeks, whites only, thoroughly washed and chopped
3 stalks celery, roughly chopped
1 medium white onion, chopped
1 bay leaf
32 ounces chicken broth
32 ounces water
1/2 cup all-purpose flour
4 ounces melted butter
1 cup heavy cream
1 1/2 teaspoons finely chopped fresh thyme leaves
salt and pepper
In a large pot place potatoes, half of the chopped leeks, celery, onion, bay leaf, chicken broth and water and bring to a boil, about 15 minutes. Continue to boil until potatoes are soft.
Mix flour and butter to make a roux for thickening the soup. Add remaining chopped leeks, roux, cream, thyme and salt and pepper. Remove bay leaf.
Let soup cool 15 minutes. Using a blender, puree in batches and return to a medium pot. Simmer 20 minutes more until the soup has thickened.
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