| 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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