Green vegetable chowder

5 Servings

Ingredients

QuantityIngredient
7mediumsLeeks
2smallsPotatoes -- peeled and
Diced
3cupsChicken broth or bouillon
10ouncesPackage frozen peas --
Thawed
½cupWatercress leaves --
Coarsely chopped
2tablespoonsButter
1teaspoonSalt
½cupSeasoned salt
teaspoonPepper
½cupDairy sour cream

Directions

Trim and clean leeks; slice crosswise. In slow-cooking pot, combine leeks with potatoes, broth, peas, watercress, butter, salts, and pepper. Cover and cook on low 5 to 7 hours or until vegetables are tender. Pour ⅓ of mixture at a time into blender and whirl until smooth. Return mixture to pot. Turn control to high. Stir in sour cream; cook on high for 15 to 20 minutes or until hot. Spoon into bowls; garnish with a few watercress leaves.

Recipe By :

From: Dscollin@... Date: Thu, 16 Feb 1995 15:20:37 -0500 File