Cuisine Featured: Romanian
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
6 medium-sized leeks 1 c dry white wine
4 T butter ½ tsp white pepper
3 medium-sized onions, finely chopped 1 c heavy cream
6 c chicken stock, fresh or canned 2 T finely chopped parsley
1 pound potatoes, peeled and cut 2 T finely cut chives
into ½-inch cubes
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Wash the leeks thoroughly under cold running water. With a heavy knife,
cut off the green leaves. Chop the leaves fine and set them aside. Slice the
white part of the leeks crosswise into ¼-inch-thick rounds.In a 2½- to 3-quart enameled, or stainless-steel, casserole, melt the butter over moderate heat. When the foam begins to subside, add the leek rounds and onions and stir for 5 minutes, or until they are soft and translucent. Stir in the leek leaves and cook for 3 minutes. Add the stock, potato cubes and wine, and bring to a boil over high heat, then partially cover the casserole, lower the heat and simmer for 1 hour.
Purée the soup through a food mill or fine sieve set over a mixing bowl, and again through a fine sieve back into the pan. Stir in the white pepper and bring to a simmer over moderate heat. Stir in the heavy cream, sprinkle with the parsley and chives, and taste for seasoning. Ladle the soup into a heated tureen or individual soup plates. Serves 6 to 8.
