| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | lg | Leek; chopped |
| 2 | Cloves garlic; chopped | |
| 4 | lg | Red or yellow potatoes; chopped |
| 1 | Head cauliflower; trimmed and chopped | |
| 1 | qt | Plus 3 cups vegetable stock |
| 1 | lg | Tomato; seeded and chopped |
| 2 | bn | Scallions; minced |
| 2 | tb | Marjoram leaves; chopped |
| 2 | tb | Fresh chives; chopped, as garnish |
INSTRUCTIONS
Prep: 15 min, Cook: 15 min. Heat oil in a heavy stockpot over medium high heat. Saut. leeks and garlic 2-3 minutes, or until soft. Add potatoes, cauliflower and stock. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until vegetables are soft. Add tomato, scallions and marjoram. Cook 3 minutes. Remove from heat. Season with sea salt and pepper to taste. Transfer to a blender or food processor and pur.e. Garnish with chives and serve hot or cold. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 06, 1998
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