| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 2 |
|
Leek,white part,chop |
| 1 |
|
Onion,chop |
| 1 |
|
Garlic clove,mince |
| 3 |
c |
Chicken stock |
| 1 1/2 |
lb |
Potato,boiling,peel,dice |
| 1 1/2 |
c |
Heavy cream |
| 1 |
ts |
Sage,dried |
| 1/2 |
ts |
Salt |
|
|
White pepper |
| 1/4 |
c |
Tawny port |
| 2 |
tb |
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
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”