| 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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