Soupe Aux Poireaux (leek Soup) Dairy

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CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish		6	Servings

INGREDIENTS

3		Leeks
1	lb	Potatoes
50	g	Butter
1		Milk
1		Water
		Coarse salt, pepper

INSTRUCTIONS

source :La bonne cuisine francaise by M.C Bisson  preparation 10
minutes cooking time 1 hour  Ingredients for 6 pers.  Clean the leek,
peel the potatoes and wash. In a BIG pot, place the  leek cut in pieces
of 3-4 cm, and the diced potatoes, Cover with  water and milk. Add 1
Tsp of coarse salt and pepper to taste. Cook  until boil, then reduce
the flame and cover, and continue cooking 1  hour. Puree the soup in a
blender. Place the butter in the serving  dish, and add the hot soup.
Secret : Do not use the green parts of  the leek in winter, the strong
flavour affects the taste of the soup.  Posted to JEWISH-FOOD digest by
"Viviane & Israel Barzel"  <i_barzel@netvision.net.il> on Oct 17, 1998,
converted by MM_Buster  v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 231 Calories From Fat: 92 Total Fat: 10.4g Cholesterol: 31.7mg Sodium: 100.1mg Potassium: 642.7mg Carbohydrates: 27.8g Fiber: 2.5g Sugar: 11g Protein: 7.9g