| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soup |
4 |
Servings |
INGREDIENTS
| 6 |
lg |
Leeks; cleaned, tops trimmed |
| 4 |
tb |
Butter |
| 4 |
c |
Chicken or vegetable broth |
| 3 |
md |
Potatoes; diced |
| 2 |
tb |
Chopped borage leaves |
| 1 |
c |
Sour cream |
|
|
Salt and pepper |
|
|
Nutmeg |
INSTRUCTIONS
From: arielle@bonkers.taronga.com (Stephanie da Silva)
Date: Sat, 22 Apr 1995 11:28:04 GMT
Slice the leeks into thin slivers. Melt butter in a large saucepan; add
leeks and saute over moderate heat until soft. Add broth, potatoes, and
chives. Bring to a boil and simmer covered for 35 minutes or until
potatoes are tender. Strain. Puree vegetables in food processor. Combine
puree and broth and chill.
Just before serving, stir in sour cream. Season to taste with salt, pepper
and nutmeg; garnish with borage flowers.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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