| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Soups | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 4 | Leeks, roots & tops removed | |
| 3 | Potatoes, scrubbed | |
| and cut into 1/2" slices | ||
| 1 | Celeriac knob, peeled | |
| and cut into 1" chunks | ||
| 4 | c | Chicken or vegetable stock |
| Thyme, basil and/or marjoram | ||
| Fresh to taste |
INSTRUCTIONS
Melt butter in stockpot. Slice leeks into 1/4-inch slices and add to stockpot. Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat. Pour vegetables and stock into a food processor or blender and puree. Return puree to stockpot and add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot. From: The Cook's Garden catalog - Spring/Summer 1990 - page 8 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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