Soupe aux poireaux (leek soup) dairy
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Leeks | |
| 1 | pounds | Potatoes |
| 50 | grams | Butter |
| 1 | litre | Milk |
| 1 | litre | Water |
| Coarse salt; pepper | ||
Directions
source :La bonne cuisine francaise by M.C Bisson preparation 10 minutes cooking time 1 hour Ingredients for 6 pers.
Clean the leek, peel the potatoes and wash. In a BIG pot, place the leek cut in pieces of 3-4 cm, and the diced potatoes, Cover with water and milk.
Add 1 Tsp of coarse salt and pepper to taste. Cook until boil, then reduce the flame and cover, and continue cooking 1 hour. Puree the soup in a blender. Place the butter in the serving dish, and add the hot soup.
Secret : Do not use the green parts of the leek in winter, the strong flavour affects the taste of the soup.
Posted to JEWISH-FOOD digest by "Viviane & Israel Barzel" <i_barzel@...> on Oct 17, 1998, converted by MM_Buster v2.0l.