| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Leeks; greens trimmed |
| 1 |
lb |
Baking potatoes; pared & cut in chunks |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1 |
md |
Red pepper; chopped |
| 1 |
c |
Buttermilk; divided |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
Slice leeks lengthwise up to root end; rinse leeks under cold water to
remove sand. Place leeks, potatoes, salt, white pepper & 2-1/2C water in
2qt bowl; cover w/ vented plastic wrap. Cook in microwave on High 20-22min
til potatoes are tender. Let stand, covered, 4min. Meanwhile, in small
bowl, cook red pepper, covered, on High 4min til tender; set aside. In food
processor, blend leek-potato mix 2-3min til smooth; remove half of mix to
bowl; stir in 1/2C buttermilk and cover. Add red pepper and remaining 1/2C
buttermilk to food processor; blend til smooth, scraping side occasionally;
place in another bowl and cover. Chill both mixes for at least 2 hours. To
serve, using 2 ladles, pour mixes simultaneously into bowls; use spoon to
swirl mixes; sprinkle w/ chives.
Posted to KitMailbox Digest by "Dan/Trina D." <itisme@swbell.net> on Jan
06, 1998
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