Yield: 8 Servings
|-RITA TAULE (BTVC62A)|
|2 tablespoons||Unsalted butter|
|2 tablespoons||Onion; finely chopped|
|1 large||Leek; rinsed well; sliced (about 1 cup) double-strength|
|1 cup||Potato; peeled and diced|
|1½ cup||Whipping cream|
|¾ teaspoon||Salt; (to taste)|
|Freshly grated nutmeg to taste (I omitted this )|
|¼ cup||Blue Cheese; crumbled or Parmesan|
|4||Shots dry white wine :-)|
Melt butter in a heavy saucepan. Add onion and leek and cook slowly; stirring often, until soft. Stir in broth, then add potato. Cover and cook until potato is tender. Cool, then process in a food processor or blender until pureed. In another saucepan, bring cream to a gentle simmer, cook until just slightly reduced, then stir in leek mixture and heat until very hot (but don't boil). Season with salt, pepper and nutmeg. Serve hot. Sprinkle 1 Tbl. cheese over each serving and offer a shot of the wine on the side. Hope you enjoy this as much as we did. Slurp, slurp.
Rita in Scottsdale 11/02 01:03 Formatted by Elaine Radis From the MM database of Judi M. Phelps. jphelps@... or jphelps@...