| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | A, H, K, N, T | 8 | Servings | |
INGREDIENTS
| 3 | T | Unsalted butter |
| 3 | c | Leek white part only, minced |
| 1 1/2 | lb | Yukon gold potatoes, diced |
| 2 | Stalks celery, minced | |
| 5 | c | Chicken stock |
| 2 | Sprigs fresh thyme | |
| 2 | Bay leaves | |
| 2 | Parsley sprigs | |
| Salt | ||
| 4 | c | Fresh or frozen corn |
| 1 | c | Heavy cream |
| Garnish: chopped fresh | ||
| tarragon | ||
| minutes. |
INSTRUCTIONS
Melt butter over medium low heat in a large saucepan. Add leeks, potatoes and celery; cover and cook until softened, about 8 minutes. Add broth, herbs and season to taste with salt; add corn if using frozen. Raise heat to medium and bring to a simmer; cover and cook for Add corn if using fresh and cook 5 minutes. Add cream and return to a simmer. Remove herb sprigs and bay leaves and garnish with tarragon before serving. Yield: 8 to 10 servings Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94 Posted to MC-Recipe Digest V1 #921 by Sue <suechef@sover.net> on Nov 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 441
Calories From Fat: 152
Total Fat: 17.2g
Cholesterol: 56.7mg
Sodium: 277.7mg
Potassium: 214.6mg
Carbohydrates: 65g
Fiber: <1g
Sugar: 2.6g
Protein: 4.7g