| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
French |
Soups, French, Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Potato; raw diced |
| 1/2 |
c |
Leek; potatoes {yellow part |
| 1/2 |
c |
Flour |
| 1 |
c |
Heavy cream; { i use 1/2 cu |
| 1 |
tb |
Onion; finely chopped |
| 2 |
tb |
Butter |
| 1 |
ts |
Parsley; finely chopped |
| 6 |
c |
Chicken stock |
|
|
Salt to taste |
INSTRUCTIONS
You have given me so many soup recipes, I thought you might like this one.
I use it as is or as a base for Clam Chowder, Corn Chowder, or any soup
that calls for a cream base. Saute onions in butter until transparent, add
flour and mix well. Then add 3 cups chicken stock, stir well and simmer
slowly. In a separate pot put the other 3 cups chicken stock, potatoes,
leek and bring to a boil. Let simmer for 20 minutes. Then mix both pots,
add the cream and check for seasoning {salt}. Top with parsley. Makes 6
servings. Nancy/Crockett CA/12:26 PM PDT FROM:
NANCY JACKSON (BMWN78B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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