Leek And Potato Soup
Ingredients
6 large Leeks
4 teaspoons Butter
4 Potatoes
1 1/2 pints Chicken Stock
Salt And Pepper
Nutmeg
1/2 pint Double Cream
Chives
Method
Cut off green tops from leeks and cut white parts up. Saute in butter till soft (don't brown). Peel and slice potatoes and add to leeks in stock with salt and pepper and nutmeg and simmer till veg are cooked. Strain veg and stock. Add cream and sprinkle with chives.
Remarks
Appeared on menu: Vichysoisse $0.90 (leek and potato soup)
See also this version
Cream Of Cauliflower Soups; First Course - Cream of cauliflower soup
Potage Bonne Femme Soups; First Course - Hot version of vichysoise
Vichyssoise Soups; First Course - Chilled leek & potato soup
Leek And Potato Soup Soups; First Course - Classic vichysoisse
Shallot And Cheese Soup Soups; First Course - French onion soup served with a cheese croute
Bouillon Soups; First Course - Clarified beef stock
Lobster Bisque Soups; First Course - Lobster soup whose flavour is enhanced by boiling the shell
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Pureed Vegetable Soup Soups; First Course - Traditional French soup
Consomme Nesselrode Soups; First Course - Venison consomme and profiteroles filled with chestnut, onion and mushroom puree
Crecy Soup Soups; First Course - Classic French carrot soup
Fish Soup Soups; First Course - Classic French soup based on a light bisque
Lettuce Soup (Potage Du Pere Tranquille) Soups; First Course
Chilled Asparagus Soup Soups; First Course
Mousse of foie gras with consomme riche Soups; First Course - A recipe from Miettas and Friends, This is Tony Bilson's recipe for Mousse of foie gras with consomme riche
Pheasant Tea Soups; First Course - A recipe from Great Australian Chefs, This is Tim Pak Poy's recipe for Pheasant Tea