| 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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