| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 6 |
md |
Leeks; washed, trimmed and thinly sliced, (white part only) |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Herbes de Provence |
| 4 |
lb |
Potatoes; unpeeled and, thinly sliced |
| 4 |
c |
Chicken or vegetable broth |
| 5 |
c |
Milk |
| 2 |
|
Green onions;, thinly sliced |
INSTRUCTIONS
In a large soup pot, heat the butter over high heat until it foams. Turn
heat on low, add the leeks, and saute for 10 minutes, or until golden. Add
the salt, sugar and herbs and saute 5 minutes longer. Add the potatoes and
broth and bring to a boil. Reduce the heat and simmer for 45 minutes,
stirring often, until potatoes are tender. Puree the soup and return to
pot. Add the milk and bring to a gentle boil. Simmer 10 minutes and serve,
garnished with sliced green onions.
Recipe by: The Herb Companion Cooks
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
6, 1998
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