| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Jewish | Soups, Jewish | 1 | servings |
INGREDIENTS
| 3 | Leeks; –Minced | |
| 1 | Onion; Minced | |
| 2 | tb | Margarine |
| 4 | Potatoes; Peeled, Sliced thin | |
| 4 | c | Chicken Broth/Stock |
| 1 1/2 | c | Rich's Cream |
| 1/4 | ts | Mace |
| Salt & Pepper to taste | ||
| Chives |
INSTRUCTIONS
French cooking often engages in the forbidden mixture (milk and meat) . Start by sauteing the minced leeks and onion in the margarine. Add the stock/broth and the sliced potatoes and bring to a boil and then simmer for 20 minutes (all veggies should be tender). Put the veggies/broth mixture though a blender or food processor and then put back in pot. Add the remaining ingredients and heat thoroughly while stirring, but do not bring to a boil. Serve either hot or cold. Formatted by [email protected] for Meal Master w/MMbuster, Nov. '97 Posted to JEWISH-FOOD digest by Nancy Berry <[email protected]> on Nov 09, 1998, converted by MM_Buster v2.0l.
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