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CATEGORY CUISINE TAG YIELD
Meats, Dairy *tabasco, 2send, Soups and a 8 Servings

INGREDIENTS

2 T Butter or margarine
1/2 c Chopped onion
1 1/2 c Leeks, *see note
1 t Minced garlic
1 qt Chicken broth
13 3/4 oz Canned artichoke hearts
well rinsed and drained
quartered
2 1/2 c Peeled and cubed baking
potatoes
2 Thyme sprigs
1 1/2 c Milk
3/4 t TABASCO pepper sauce
Salt and black pepper, to
taste
Chopped fresh parsley

INSTRUCTIONS

PREP NOTE: 1 1/2 cups cleaned and chopped leeks, white and light green
parts only  In medium saucepan, melt butter and saut onion and leeks,
covered,  about 10 minutes, or until tender. Uncover and cook until
leeks are  very soft, about 5 minutes, adding garlic at last minute.
Add broth,  artichokes, potatoes and thyme, and simmer 15 minutes, or
until  potatoes are tender. Add milk and TABASCO sauce, and simmer 5
minutes  longer. Remove from heat and discard thyme.  In food processor
or blender, pure soup until very smooth. Serve hot  or cold, garnished
with parsley.  Makes 8 to 10 servings.  >Recipe from THE TABASCO
COOKBOOK © 1993 by Paul McIlhenny with  Barbara Hunter (Clarkson
Potter/Publishers) TABASCO(R) of McIlhenny  Co., Avery Island, LA 70513
>Kitpath-Buster 1998-Mar >Submitted to  McRecipe by Pat Hanneman
Recipe by: http://www.tabasco.com/  Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on  Mar 23, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 142
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 4.1mg
Sodium: 472.8mg
Potassium: 583.2mg
Carbohydrates: 19.6g
Fiber: 4.1g
Sugar: 4.1g
Protein: 7g


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