| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Essnce13 | 8 | servings | |
INGREDIENTS
| 3 | tb | Butter |
| 1 | c | Sliced leek whites |
| 1 | tb | Flour |
| 3 | c | Peeled; diced Idaho potatoes |
| 1 | qt | Chicken stock |
| 1 1/2 | c | Milk |
| 1 | c | Heavy cream |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tb | Chopped chives |
INSTRUCTIONS
Melt the butter in a soup pot, add the leeks and cook until tender, about 5 minutes. Dust the leeks with the flour and cook for 2 minutes. Stir in the potatoes and stock. Bring to a boil, reduce the heat and simmer for 25 minutes. Remove from the heat and allow to cool slightly. Puree until smooth. Stir in the milk and cream and season. Chill for 2 hours, season and serve garnished with chopped chives. This recipe yields about 10 eight-ounce portions. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2182 broadcast 04-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 04-17-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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