Yield: 10 Servings
|2 tablespoons||Olive oil|
|4 cups||Chopped leeks; (about 2 leeks) white and light green parts only|
|4½ cup||Chopped peeled russet potatoes; (about 3 medium)|
|2 tablespoons||Granulated sugar|
|1½ teaspoon||Curry powder|
|1 teaspoon||Chopped garlic|
|¼ teaspoon||Ground white pepper|
|1 can||Evaporated skim milk; (12-oz)|
Recipe by: St. Louis Post-Dispatch 9/29/97 In a large kettle, heat olive oil over medium heat. Add leeks and reduce heat to low. Cook slowly for 10 to 15 minutes, stirring occasionally to prevent burning, until leeks are golden brown and very soft. Add potatoes, water, sugar, salt, curry, garlic, allspice and white pepper. Bring to a boil. Cover kettle and let simmer for
Puree the vegetables using a hand-held blender or strain the liquid and puree the solids in a blender or food processor. The soup should be velvety smooth. Stir in evaporated skim milk and keep warm over low heat until serving time. Soup may also be chilled and served cold.
Yield: 10 (1-cup) servings.
By Charlotte Balcomb Lane, Knight-Ridder/Tribune News Service.
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 4, 1998