| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
6 |
servings |
INGREDIENTS
| 3 |
|
Leeks |
| 1 |
lb |
Potatoes |
| 50 |
g |
Butter |
| 1 |
l |
Milk |
| 1 |
l |
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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