| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables, Meats |
Vegetarian |
Soups/stews, Cheese/eggs, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1 |
|
Med. leek – white & pale green parts only, chopped |
| 4 |
c |
Chicken stock – or canned low-salt broth |
| 1 |
|
Med. potato – boiling type, peeled and diced |
| 2 |
c |
Half and Half |
| 3/4 |
c |
Provolone cheese – grated (about 3 ounces) |
| 3/4 |
c |
Parmesan – fresly grated (about 3 ounces) |
| 3/4 |
c |
Mozzarella – grated (about 3 ounces) |
| 3/4 |
c |
Cheedar cheese – grated (about 3 ounces) |
|
|
Croutons |
INSTRUCTIONS
Number of Servings: 6
Melt butter in heavy large saucepan over medium heat. Add leek and saute
until tender, about 5 minutes. Add stock and potato and bring to boil.
Reduce heat and simmer for 25 minutes, stirring occasionally. Puree soup in
batches in processor or blender. Return soup to saucepan. Add Half and
Half and bring to simmer. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to simmer before continuing.)
Gradually add all cheeses to soup and whisk until melted. Ladle soup into
bowls. Sprinkle with croutons.
Recipe from Caruso's Palace, Orlando, Florida. Courtesy of Bon Appetit,
September, 1991.
Posted by Michelle Bass. Courtesy of Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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