1.Melt the butter in a stockpot.
2. Add leeks and cook until soft.
3. Add shallots and celery and cook 1 minute
4. Add carrots and cook 2 minutes
5. Add potatoes and cook 3 minutes
6. Pour in broth, salt and pepper and simmer 30 to 40 minutes partially
covered until vegetables are tender.
7. Put everything in a blender ( do it in 2 parts) and run the machine
until soup becomes smooth
8. Let cool and chill at least 6 hours.
9. Stir in cream, rind, orange juice and ginger
10 serve decorated with a slice of orange peel.
Recipe by: Miriam Podcameni Posvolsky
Posted to MC-Recipe Digest V1 #879 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Nov 02, 1997
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