| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetables |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Leeks; very thinly sliced |
|
|
Butter |
INSTRUCTIONS
Drop the thinly sliced leeks (tender green parts as well as white) into
1/2-inch fast-boiling salted water. Cook until very tender. Save the
cooking liquor. Whizz the leeks to a smooth, pale green puree. Season,
enrich with knobs of butter and thin with a little of the cooking liquor if
liked. Serve garnished with a bouquet of green coriander and triangles of
fried bread. Add some soft-boiled eggs for a quick vegetarian supper.
Source: Philippa Davenport in "Country Living" (British), November 1988.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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