| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Cookbook, Soups, Stews, Chowders |
6 |
Servings |
INGREDIENTS
| 4 |
md |
Potatoes, ( 1 1/3 pounds) peeled and thinly sliced |
| 1 |
md |
Leek, (white portion only), thinly sliced |
| 2 1/2 |
c |
Chicken stock, homemade or low-sodium canned |
| 1 |
c |
Water |
| 1 1/2 |
c |
Buttermilk |
| 1 |
c |
Asiago cheese, shredded |
|
|
Freshly ground black pepper to taste |
|
|
Chopped parsley and thinly sliced green onions, for garnish |
INSTRUCTIONS
In a 2-quart saucepan, combine the potatoes, leek, stock and water. Bring
to boil; cover and cook until potatoes are tender, approximately 10
minutes. Transfer to an electric blender or food processor and blend until
almost smooth.
Return the soup to the saucepan. Stir in the buttermilk. Bring to a simmer.
Gradually add the cheese, stirring constantly until the cheese melts.
Season with pepper. Serve hot, or cover and chill for several hours to
serve cool. Garnish each serving with a sprinkle of parsley and green
onions. Serves 4 to 6
Typos by Brenda Adams <adamsfmle@sprintmail.com> Maggie Waldron; "Potatoes,
A Country Garden Cookbook"
Tangy and creamy buttermilk soup.
NOTES : Russet, White Rose or Yukon Gold potatoes give creamy texture.
Recipe by: Waldron; "Potatoes"
Posted to MC-Recipe Digest V1 #377, by Brenda Adams
<adamsfmle@sprintmail.com> on Fri, 17 Jan 1997.
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