Date: Mon, 16 Jun 1997 22:29:26 -0400
From: "Sue Smith" (SueSmith@Imagine.com)
---------- Recipe via Meal-Master (tm) v8.03
Title: *Potato-Leek Soup
Categories: Vegetarian, Mcdougall, Soups
Yield: 4 servings
4 c Peeled & chunked potatoes
4 c Water [or broth]
2 x Leeks, white parts only,
- washed well & sliced
1/2 t Onion powder
1/4 t Garlic powder
1/8 t Freshly ground white pepper
1/4 t Dried dill (optional)
1/2 c Chopped scallion (optional)
Place the potatoes, water and leeks in a medium-sized soup
pot. Bring to a boil, reduce the heat, cover and cook until the
potatoes are tender, about 30 minutes. Transfer to a blender or food
processor and process until smooth and creamy. Or transfer only half
of the soup to a blender or processor and blend until smooth and
creamy. Return to the pan and stir to mix. This will yield a creamy
soup with chunks of vegetables.
Add the remaining ingredients. Heat through. (If you are using the
optional ingredients, cook over very low heat for 10 minutes.) Serve
From _The New McDougall Cookbook_ (Dutton 1993)
Comments: using a hand blender right in the soup pot worked fine.
kwvegan vegan