| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-17-1998
Recipe by: Emeril Lagasse
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