| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups & ste, New text im, Too hot tam |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Yukon Gold potatoes (abt 3); peeled, cut into 1-Inch Dice |
| 3 |
|
Thick Leeks (White And Light Green Parts); Cleaned And Sliced (3 To 4) |
| 1 |
qt |
Water |
| 1 |
|
Bay leaf |
| 3 |
|
Sprigs thyme; tied together |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
bn |
Chives (About 1/2 Cup); Sliced Thin |
INSTRUCTIONS
Place all ingredients except chives into medium saucepan and bring to a
simmer. Cook for 20-30 minutes or until potatoes can be easily smashed
against side of pot with wooden spoon. Remove thyme and bay leaf and puree
with immersion blender until very smooth. Serve in bowls with chives
sprinkled on top.
Yield: 4-6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TVFN: TOO HOT TAMALES SHOW #TH6300
Posted to MC-Recipe Digest V1 #252
Date: Sun, 20 Oct 1996 07:30:52 -0500 (CDT)
From: "asher@mcs.com" <asher@mcs.com>
NOTES : show 10/18/96
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