Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-RITA TAULE (BTVC62A)
2 tb Unsalted butter
2 tb Onion; finely chopped
1 lg Leek; rinsed well;
-sliced (about 1 cup)
2 c -double-strength
Chicken broth
1 c Potato; peeled and diced
1 1/2 c Whipping cream
3/4 ts Salt; (to taste)
Freshly grated nutmeg
-to taste (I omitted this )
1/4 c Blue Cheese; crumbled
-or Parmesan
4 Shots dry white wine :-)

Melt butter in a heavy saucepan. Add onion and leek and cook slowly;
stirring often, until soft. Stir in broth, then add potato. Cover
and cook until potato is tender. Cool, then process in a food
processor or blender until pureed. In another saucepan, bring cream
to a gentle simmer, cook until just slightly reduced, then stir in
leek mixture and heat until very hot (but don't boil). Season with
salt, pepper and nutmeg. Serve hot. Sprinkle 1 Tbl. cheese over each
serving and offer a shot of the wine on the side. Hope you enjoy this
as much as we did. Slurp, slurp.

Rita in Scottsdale 11/02 01:03 Formatted by Elaine Radis

From the MM database of Judi M. Phelps. jphelps#shell.portal.com or
jphelps#best.com

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