Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Leeks; --Minced |
| 1 \N | Onion; Minced |
| 2 tablespoons | Margarine |
| 4 \N | Potatoes; Peeled, Sliced thin |
| 4 cups | Chicken Broth/Stock |
| 1½ cup | Rich's Cream |
| ¼ teaspoon | Mace |
| \N \N | Salt & Pepper to taste |
| \N \N | Chives |
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.