| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh broccoli; cut 1 1/2 le |
| 3 |
tb |
Butter |
| 1 |
bn |
Leeks |
| 2 |
md |
Potatoes; peeled and diced |
| 3 |
c |
Chicken broth |
| 1/2 |
pt |
Light cream |
|
|
Salt and white pepper; to ta |
|
|
Fresh parsley; minced |
INSTRUCTIONS
Recipe by: Randy Pollak Preparation Time: 0:30 Melt butter in large heavy
pot (not cast iron). Cut off 2/3 green tops of leeks; split leeks
lengthwise and wash away any sand that may be between layers. Slice leeks
thinly and simmer them slowly, over low heat, in the butter until
transparent. Add broccoli, potatoes and chicken broth to pot. Simmer about
30 minutes or until potatoes are done. Puree in food processor or blender,
and return to heat. Season with salt and pepper and stir in cream. Sprinkle
with parsley before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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