| 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 Auntie_e@Prodigy.com for Meal Master w/MMbuster, Nov. '97
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Nov
09, 1998, converted by MM_Buster v2.0l.
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