| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
|
Leeks — white part only |
| 1 |
|
Onion |
| 3 |
|
Potatoes |
| 2 |
tb |
Margarine |
| 3 |
c |
Chicken broth |
| 2 |
c |
Half and half |
|
|
White pepper — to taste |
|
|
Salt — to taste |
INSTRUCTIONS
1. Trim leeks and wash well to remove all sandy particles. Slice white part
of leeks, onion and potatoes into thin slices. 2. Melt margarine in a large
saucepan with lid. Saute leeks and onions until tender; do not brown. 3.
Add potatoes and chicken broth. Bring to a boil, then reduce heat to a
simmer. Cover pan and simmer 15-20 minutes or until potatoes are tender.
Let cool to room temperature. 4. Process soup in blender or food processor
until smooth; blend in about 3 batches to prevent overfilling blender. Pour
puree into a large bowl. Stir in half-and-half. 5. Refrigerate at least 2
hours. Serve this soup cold, adding salt and pepper to taste if you wish.
If you wish to serve this warm, bring to serving temperature over a very
low heat; do not allow soup to boil.
Yield: about 5-6 servings.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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