|
Post by Pharmerphil on Dec 29, 2007 8:40:40 GMT -5
3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop. 2 Tbsp butter 2 cups water 2 cups chicken broth (or vegetable broth for vegetarian option) 2 lbs potatoes, peeled, diced into 1/2 inch pieces Salt & Pepper Marjoram - dash Tabasco sauce or other red chili sauce
Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
Add water, broth, and potatoes. Cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add dash of marjoram and chili sauce to taste - about 1/4 teaspoon.
Serves 4-6.
|
|