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30 minutes asparagus bay leaf beans beets beurre black pepper blanched boil bones bouquet garni bowl celery cheese chicken stock chives cloves cloves garlic cold water cool cover creme fraiche cubes cucumbers cup heavy cream diced dill Drain dressing egg yolk finely chopped flavor food mill food processor French bread garlic Garnish gently grated green heat herbs ingredients knife leaves leeks lettuce liquid matzo Mayonnaise meat melon baller minced mushrooms noodles olive oil onions orange parsley pasta peas peeled pepper to taste peppercorns pieces potatoes puree quarts recipe red peppers refrigerator Remove rice rinse roast Salad Serves salt and pepper sauce Saute scallions seasonings sherry simmer slightly Soup Serves sour cream spoon Sprinkle Stir stockpot sugar tablespoons tablespoons unsalted butter teaspoon dried tender thick thin thinly sliced thyme toasted tomatoes toss V2 cup V2 teaspoon salt Vinaigrette whisk white wine yogurt