Title: Soupe Aux Poireaux (Leek Soup) Dairy
Categories: None
Yield: 6 servings

3 Leeks
1 lb Potatoes
50 g Butter
1 l Milk
1 l Water
Coarse salt; pepper

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"
on Oct 17, 1998, converted by MM_Buster v2.0l.