| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
*tabasco, Soups and a, 2send |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Chopped onion |
| 1 1/2 |
c |
Leeks; *see note |
| 1 |
ts |
Minced garlic |
| 1 |
qt |
Chicken broth |
| 13 3/4 |
oz |
Canned artichoke hearts; well rinsed and drained, quartered |
| 2 1/2 |
c |
Peeled and cubed baking potatoes |
| 2 |
sm |
Thyme sprigs |
| 1 1/2 |
c |
Milk |
| 3/4 |
ts |
TABASCO pepper sauce |
|
|
Salt and black pepper; to taste |
|
|
Chopped fresh parsley |
INSTRUCTIONS
PREP NOTE: 1 1/2 cups cleaned and chopped leeks, white and light green
parts only
In medium saucepan, melt butter and saut. onion and leeks, covered, about
10 minutes, or until tender. Uncover and cook until leeks are very soft,
about 5 minutes, adding garlic at last minute. Add broth, artichokes,
potatoes and thyme, and simmer 15 minutes, or until potatoes are tender.
Add milk and TABASCO sauce, and simmer 5 minutes longer. Remove from heat
and discard thyme.
In food processor or blender, pur.e soup until very smooth. Serve hot or
cold, garnished with parsley.
Makes 8 to 10 servings.
>Recipe from THE TABASCO COOKBOOK © 1993 by Paul McIlhenny with Barbara
Hunter (Clarkson Potter/Publishers) TABASCO(R) of McIlhenny Co., Avery
Island, LA 70513 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat
Hanneman
Recipe by: http://www.tabasco.com/
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 23,
1998
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