From rshannon@mail.utexas.edu Wed Jan 30 12:44:45 2002 Date: Sun, 27 Jan 2002 06:08:18 +0000 (UTC) From: Rick Shannon Newsgroups: rec.food.recipes Subject: Scottish Leek & Potato Soup Followup-To: rec.food.cooking, rec.food.recipes Leek and Potato Soup 1 lb leeks, washed thoroughly and cut into thin slices 1 lb potatoes, peeled, thinly sliced, and cut into strips 2 oz butter or margarine 1 pint vegetable stock (or use canned chicken broth) salt and pepper l/2 pint single cream 1/2 pint) milk chopped parsley or chives Prepare leeks and potatoes. Fry leeks gently in melted fat until soft but not brown. Add stock, seasoning, bring to boil. Cover and simmer for about 12-15 minutes, or until vegetables are soft. Puree until thick and smooth. Stir in cream and milk and reheat gently without boiling. Sprinkle with chopped parsley or chives before serving. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.