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.

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