| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 6 | Servings | |
INGREDIENTS
| 2 | Leeks | |
| 2 | Onions | |
| 4 | T | Butter |
| 4 | c | Cubed potatoes |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 1 | qt | Chicken broth |
| 1 | c | Light cream |
INSTRUCTIONS
Date: Sun, 16 Jun 1996 03:08:13 -0400 From: Althea LeBlanc <[email protected]> Dice the white part of the carefully washed leeks and the onions. Heat the butter in a heavy saucepan and cook the leeks and onions until soft and yellow. Add the potatoes, salt, and pepper and just cover with water. Boil until the potatoes are soft. Force the potatoes through a food mill or strainer or process in food processor or blender until smooth. Combine with the chicken broth, using a wire whisk to completely blend the combination. Reheat the soup, adding the cream. Season to taste. Serves 6 EAT-L DIGEST 15 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 439
Calories From Fat: 147
Total Fat: 16.7g
Cholesterol: 46.8mg
Sodium: 928.1mg
Potassium: 1578.2mg
Carbohydrates: 63g
Fiber: 7.9g
Sugar: 5.8g
Protein: 11.5g