-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