INGREDIENTS

INSTRUCTIONS

Heat the oil in a saucepan and add the onion and leek.  Cook for 2 to 3
minutes over medium to high heat.  Add 3 cups water, the salt, and the
potatoes, and bring to a boil. Meanwhile, wash the pods and discard any
damaged ones.  Add the pods to the saucepan, bring the mixture to a boil
again, and boil, covered, for 30 minutes. Push the mixture through a food
mill.  (You should have about 5+1/2 cups.)  Add the butter and mix until it
has melted.  Serve the soup as is, or with croutons, if desired. Nutrional
analysis per serving: calories 148; protein 4 gm; carbohydrates 23 gm; fat
4.9 gm; saturated fat 2.0 gm; cholesterol 8 mg; sodium 425 mg.
Recipe By     : Jacques Pepin, Today's Gourmet II
From: Robielynn@aol.Com               Date: Mon, 16 Jan 1995 14:40:12 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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