| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 2 |
|
Leek, white partchop |
| 1 |
|
Onion, chop |
| 1 |
|
Garlic clove, mince |
| 3 |
c |
Chicken stock |
| 1 1/2 |
lb |
Potato, boilingpeeldice |
| 1 1/2 |
c |
Heavy cream |
| 1 |
t |
Sage, dried |
| 1/2 |
t |
Salt |
|
|
White pepper |
| 1/4 |
c |
Tawny port |
| 2 |
T |
Sage, mince |
| 1/4 |
lb |
Stilton |
INSTRUCTIONS
Melt butter over low heat, add leek, onion & garlic & cook, covered
w/buttered wax paper & lid, stir occasionally 15-20min, til onion
softens. Add stock & potato, simmer, covered 15min, til potato is
tender, & puree in blender/processor. Return puree to pan, stir in
cream, dried sage, salt & white pepper to taste & reheat over low
heat. put in bowls & top w/port, fresh sage & Stilton. Source:
Gourmet, Feb'87,pp108 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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