Yield: 8 Servings
|2 tablespoons||Butter or margarine|
|½ cup||Chopped onion|
|1½ cup||Leeks; *see note|
|1 teaspoon||Minced garlic|
|1 quart||Chicken broth|
|13¾ ounce||Canned artichoke hearts; well rinsed and drained, quartered|
|2½ cup||Peeled and cubed baking potatoes|
|2 smalls||Thyme sprigs|
|¾ teaspoon||TABASCO pepper sauce|
|\N \N||Salt and black pepper; to taste|
|\N \N||Chopped fresh parsley|
PREP NOTE: 1½ cups cleaned and chopped leeks, white and light green parts only
In medium saucepan, melt butter and saut onion and leeks, covered, about 10 minutes, or until tender. Uncover and cook until leeks are very soft, about 5 minutes, adding garlic at last minute. Add broth, artichokes, potatoes and thyme, and simmer 15 minutes, or until potatoes are tender.
Add milk and TABASCO sauce, and simmer 5 minutes longer. Remove from heat and discard thyme.
In food processor or blender, pure soup until very smooth. Serve hot or cold, garnished with parsley.
Makes 8 to 10 servings.
>Recipe from THE TABASCO COOKBOOK © 1993 by Paul McIlhenny with Barbara Hunter (Clarkson Potter/Publishers) TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 23, 1998