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La Belle Cuisine - More Soup Recipes
Fine Cuisine with Art Infusion "To cook is to
create. And to create well...
Louis Diat's Crème Vichyssoise Glacée
"A first-rate soup is better than a
second-rate painting." |
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Recipe of the Day Categories:
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Gourmet 4 leeks, dark green tops discarded Split the leeks lengthwise, wash them well, and chop them coarse.
You should have about 2 1/2 cups. In a kettle, cook leeks and onions in butter, covered,
over low heat, stirring occasionally, until they are softened. Add potatoes, with 4 cups
water and salt. Simmer mixture, covered, 30 to 40 minutes or until potatoes are soft. Add
milk and half-and-half and bring mixture just to a boil, stirring.
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