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CATEGORY CUISINE TAG YIELD
Meats, Dairy Jewish Jewish, Soups 1 Servings

INGREDIENTS

3 Leeks, Minced
1 Onion, Minced
2 T Margarine
4 Potatoes, Peeled Sliced
thin
4 c Chicken Broth/Stock
1 1/2 c Rich's Cream
1/4 t Mace
Salt & Pepper to taste
Chives

INSTRUCTIONS

French cooking often engages in the forbidden mixture (milk and meat)
.  Start by sauteing the minced leeks and onion in the margarine. Add
the  stock/broth and the sliced potatoes and bring to a boil and then
simmer for 20 minutes (all veggies should be tender). Put the
veggies/broth mixture though a blender or food processor and then put
back in pot. Add the remaining ingredients and heat thoroughly while
stirring, but do not bring to a boil. Serve either hot or cold.
Formatted by Auntie_e@Prodigy.com for Meal Master w/MMbuster, Nov. '97
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on
Nov 09, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 702
Calories From Fat: 213
Total Fat: 24.1g
Cholesterol: 0mg
Sodium: 346.8mg
Potassium: 2239.9mg
Carbohydrates: 114.2g
Fiber: 15.2g
Sugar: 18.6g
Protein: 13.3g


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