Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!agate!howland.erols.net!news.sprintlink.net!news-peer.sprintlink.net!news.maxwell.syr.edu!news-xfer.mccc.edu!lawrenceville.mccc.edu!en.com!in-news.erinet.com!bug.rahul.net!rahul.net!a2i!news.rt66.com!news.rt66.com!not-for-mail From: Dave Newsgroups: rec.food.recipes Subject: Potato Herbes de Provence Soup with Buttered Leeks Followup-To: rec.food.cooking Date: 9 Feb 1997 08:30:39 -0700 Organization: Recipe Internet Lines: 35 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: Reply-To: Dave NNTP-Posting-Host: mack.rt66.com submitted by: eep@tampa.mindspring.com Potato Herbes de Provence Soup with Buttered Leeks 1/4 cup butter 6 medium leeks (about 2 lbs.), washed carefully, trimmed, and thinly sliced (white part only) 1/2 tsp salt 1/2 tsp sugar 1 Tbs herbs de Provence 4 lbs. potatoes, unpeeled and thinly sliced 4 cups chicken or vegetable broth 5 cups whole milk 2 scallions, thinly sliced In a large soup pot, heat the butter over high heat until it foams. Turn heat on low, add the leeks, and saute for 10 minutes, or until golden. Add the salt, sugar, and herbs and saute 5 minutes longer. Add the potatoes and broth and bring to a boil. Reduce the heat and simmer for 45 minutes, stirring often, until the potatoes are tender. Puree the soup and return to the pot. Add the milk and bring to a gentle boil. Simmer 10 minutes and serve, garnished with sliced scallions. Serves 8. >From The Herb Companion Cooks ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.