| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups | 1 | Servings | |
INGREDIENTS
| 1 | tb | Unsalted margarine |
| 1 | md | Yellow chopped onion |
| 1 | md | Chopped leek |
| 1 | md | Chopped stalk celery |
| 2 | md | All purpose potatoes |
| (about 1/2 lb) peeled and | ||
| Diced | ||
| 1 3/4 | c | Low salt chicken broth |
| 1 | c | Buttermilk |
| 1 | tb | Minced fresh/freeze |
| Dried chives | ||
| 2 | ts | Lemon juice |
| 1/4 | ts | Hot red pepper sauce |
INSTRUCTIONS
In a large heavy saucepan melt the margarine over moderate heat. Add the onion, leek and celery and cook, uncovered, stirring, occasionally, until the vegetables are tender, 6-8 minutes> Do not brown. Add the potatoes, stir in the chicken broth and bring to a boil. Reduce to simmer and cook until the potatoes are tender, about 20 minutes. In blender or food processor, puree the soup in 2 or 3 batches, whirling each batch about 30 seconds. Stir in the buttermilk, chives, lemon juice and red pepper sauce. Cover the soup and refrigerate at least 2 hours before serving. Thin with additional cold buttermilk if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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