Yield: 1 servings
|4||Potatoes; Peeled, Sliced thin|
|4 cups||Chicken Broth/Stock|
|1½ cup||Rich's Cream|
|Salt & Pepper to taste|
French cooking often engages in the forbidden mixture (milk and meat) .
Start by sauteing the minced leeks and onion in the margarine. Add the stock/broth and the sliced potatoes and bring to a boil and then simmer for 20 minutes (all veggies should be tender). Put the veggies/broth mixture though a blender or food processor and then put back in pot. Add the remaining ingredients and heat thoroughly while stirring, but do not bring to a boil. Serve either hot or cold.
Formatted by Auntie_e@... for Meal Master w/MMbuster, Nov. '97 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Nov 09, 1998, converted by MM_Buster v2.0l.