| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
New Zealand |
|
1 |
Servings |
INGREDIENTS
| 5 |
md |
Potatoes; chopped |
| 2 |
ts |
Oil or butter |
| 2 |
sm |
Leaks; thinly sliced, (I used one big one and chopped mine) |
| 1 |
|
Clove garlic (I used a tsp of the in-the-jar kind) |
| 200 |
g |
Bacon pieces-finely chopped (about 7 ounces) |
| 6 |
c |
Chicken stock |
| 1 |
|
Bay leaf |
| 2 |
|
Sprigs parsley |
| 1 |
c |
Milk |
|
|
Salt |
|
|
White pepper |
|
|
Grated cheese |
INSTRUCTIONS
I love this soup, but the usual call for cream sorta puts me off. In my New
Zealand Edmonds Cookery Book, over 3 and a half million copies have been
sold, (that's one book for every man, woman and child in New Zealand) I
found this Leek and Potato soup made with a cup of milk instead of cream.
It's not as thick as I like it, but a lot healthier for everyday eating.
Cook potatoes in boiling salted water till tender. Drain,mash and set
aside. Heat oil in a large saucepan. Add leaks, garlic and bacon. Cook till
soft, but not browned. Pour in stock. Add bay leaf and parsley sprigs.
Bring to a boil. Reduce heat and simmer for 20 minutes. Remove bay leaf and
parsley. Add mashed potatoes. Stir and simmer for 15 minutes. Stir in the
milk and chopped parsley. (I used frozen parsley) Season with salt and
pepper to taste. Serve garnished with cheese. (I give the cheese a miss)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rayna Knighton
<rayna@iconz.co.nz> on Sep 03, 1997
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