| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 5 | Servings | ||
INGREDIENTS
| 7 | md | Leeks |
| 2 | sm | Potatoes — peeled and |
| Diced | ||
| 3 | c | Chicken broth or bouillon |
| 10 | oz | Package frozen peas — |
| Thawed | ||
| 1/2 | c | Watercress leaves — |
| Coarsely chopped | ||
| 2 | tb | Butter |
| 1 | ts | Salt |
| 1/2 | c | Seasoned salt |
| 1/8 | ts | Pepper |
| 1/2 | c | Dairy sour cream |
INSTRUCTIONS
Trim and clean leeks; slice crosswise. In slow-cooking pot, combine leeks with potatoes, broth, peas, watercress, butter, salts, and pepper. Cover and cook on low 5 to 7 hours or until vegetables are tender. Pour 1/3 of mixture at a time into blender and whirl until smooth. Return mixture to pot. Turn control to high. Stir in sour cream; cook on high for 15 to 20 minutes or until hot. Spoon into bowls; garnish with a few watercress leaves. Recipe By : From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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