| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Vegetarian |
Soups |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 4 |
|
Leeks, white part only, cleaned well then sliced |
| 5 |
lg |
Russet potatoes, unpeeled and diced |
| 1 |
qt |
Vegetable stock |
|
|
Salt to taste |
| 2 |
c |
Milk |
| 1/2 |
ts |
Caraway seeds |
| 2 |
tb |
Fresh dill or 1 Tbsp. dried |
|
|
Pepper to taste |
| 1 |
c |
Grated Swiss cheese |
| 1/4 |
c |
Grated Parmesan cheese |
| 3 |
tb |
Plain yogurt |
|
|
Chopped fresh parsley for garnish |
INSTRUCTIONS
In a large stock pot, melt the butter and saute the leeks for 3 minutes.
Add the potatoes, stock and salt and bring to a boil. Reduce theheat,
cover, and simmer for 30 minutes, until the potatoes are tender. Add the
milk, caraway seeds, dill and pepper. Let simmer another 15 to 20 minutes;
the soup should become thick and the potatoes should begin to fall apart.
Stir in the cheeses and allow them to melt, then stir in the yogurt and
heat through, but do not boil. Adjust the seasoning and serve piping hot,
topped with parsley.
Enjoy! This recipe is from _The_Vegetarian_Feast_, by Martha Rose Shulman.
It's full of delicious recipes...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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