| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
T, H, A, N, K |
8 |
Servings |
INGREDIENTS
| 3 |
tb |
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 |
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 15 minutes.
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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