| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Mcdougall, Soups |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Peeled & chunked potatoes |
| 4 |
c |
Water [or broth] |
| 2 |
x |
Leeks, white parts only, washed well & sliced |
| 1/2 |
ts |
Onion powder |
| 1/4 |
ts |
Garlic powder |
| 1/8 |
ts |
Freshly ground white pepper |
| 1/4 |
ts |
Dried dill (optional) |
| 1/2 |
c |
Chopped scallion (optional) |
INSTRUCTIONS
Place the potatoes, water and leeks in a medium-sized soup pot. Bring to a
boil, reduce the heat, cover and cook until the potatoes are tender, about
30 minutes. Transfer to a blender or food processor and process until
smooth and creamy. Or transfer only half of the soup to a blender or
processor and blend until smooth and creamy. Return to the pan and stir to
mix. This will yield a creamy soup with chunks of vegetables.
Add the remaining ingredients. Heat through. (If you are using the
optional ingredients, cook over very low heat for 10 minutes.) Serve
Inputted by Sue Smith. From _The New McDougall Cookbook_ (Dutton 1993)
Comments: using a hand blender right in the soup pot worked fine.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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