| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Soups &, Stews |
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Idaho potatoes; peeled and cut into Med sized pieces |
| 3 |
md |
Leeks; white only, cut into rounds |
| 1 |
qt |
Water |
| 1 1/2 |
|
Cubes Chicken Base |
|
|
Fresh ground pepper |
| 2 |
tb |
Fresh minced chives |
INSTRUCTIONS
Combine potatoes, leeks and water and chicken base in a 2 1/2 qts pot.
Bring to a boil, season with pepper, reduce heat and simmer until the
potatoes and leeks are soft. About 25 min. In a food processor puree the
soup in batches and return it to the original pot. Taste and adjust the
seasoning. Reheat very slowly, serve with fresh minced chives sprinkled on
top.
NOTES : This is a classic base of most French Soups. Variations:
Watercress: Add 2 small bunches cleaned and stemmed and puree along with
the leeks and potatoes Broccoli: Add 2 cups cleaned florets and tenderest
stems and puree with the other ingredients. Cream of Broccoli: Do above
then add heavy cream until the soup lightens in color. Asparagus: Add
several cut up stalks and puree with other ingredients. Experiment and have
fun with this base or eat it alone.
Recipe by: Trade Secrets from a 3 Star Chef p 41 Posted to TNT - Prodigy's
Recipe Exchange Newsletter by mreingarcia@juno.com (Marilyn Garcia) on Aug
12, 1997
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”