CREAMY POTATO SOUP Ingredients

 Russet potatoes
 Yellow onion
 Carrots
 Celery
 Low-sodium chicken broth
 Salt and pepper
 Butter
 Flour
 Milk
 Sour cream
 Optional toppings (cooked
bacon, cheddar cheese, green
onions)

Procedures:

1. Add
vegg
ies
and
broth
to
pot: 
Com
bine
dice
d
potat
oes,
carro
ts,
celer
y
and
onio
ns
with
chic
ken
broth
in a
large
 WHITE STOCK Ingredients

 3 pounds chicken
 1 veal knuckle
 2 stalks celery
 1 yellow onion
 1 turnip
 1 carrot
 2 teaspoons salt
 4 quarts water

Procedures:

Step 1
Cut
veal from
bone.
Step 2

Combine
water, veal
meat, veal
bone,
chicken,
vegetables,
and salt in a
stock pot.
Bring to a
boil. Reduce
heat,

cover, and
simmer for 5
hours.
Step 3
BROWN STOCK Ingredients
Strain stock,
and let cool.
 2 ½ pounds chicken bones
 ¼ cup olive oil
 2 red onions, sliced
 1 stalk celery
Procedures:

Step 1
Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about
45 minutes in the preheated oven, or until well browned.
Step 2
Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until
browned. If they scorch, just add a bit of water and scrape up all the bits.
Step 3
Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a
boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add
more water if needed.
Step 4
Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after
it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor.
I like to use freezer bags for longer storage.

HOLLANDAISE SAUCE Ingredients

 3 egg yolks
 1 tablespoon cream
 1 cup (1/2 pound) melted butter,
cooled to room temperature
 1 tablespoon lemon juice or
Procedures:

Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and
cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended — the mixture should never
be beaten but stirred, evenly, vigorously and continually. Place the container over hot water (if you are setting the bowl in water,
there should be about 1 1/2 inches of water in the pan; in a double boiler, the water should not touch the top section). Stirring eggs
continuously, bring the water slowly to a simmer. Do not let it boil. Stir, incorporating the entire mixture so there is no film at the
bottom. When the eggs have thickened to consistency of very heavy cream, begin to add the cooled melted butter with one hand,
stirring vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is
added. When all the butter has been added, add the lemon juice or vinegar a drop at a time and immediately remove from heat. Add
salt and a mere dash of cayenne.

TOMATO SAUCE Ingredients

 10 ripe tomatoes
 2 tablespoons olive oil
 2 tablespoons butter
 1 onion, chopped
 1 green bell pepper, chopped
 2 carrots, chopped
 4 cloves garlic, minced
 ¼ cup chopped fresh basil
 ¼ teaspoon Italian seasoning
 ¼ cup Burgundy wine
 1 bay leaf
Procedures:

Step 1
Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until
skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then
remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes
and set aside.

Step 2
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until
onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay
leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato
paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

BASIC CHICKEN SOUP Ingredients

 1 whole chicken (about 4

pounds), cut into pieces
(including back
 8 cups water
 Coarse salt
 3 medium onions, thinly sliced
(4 cups)
 2 celery stalks, sliced crosswise
1/4 inch thick
 4 garlic cloves, crushed
 6 medium carrots, sliced 1/2
inch thick