French Breakfast Soup Recipe
Ingredients
| Leeks | 3 | |
| Onion | 1 Small | |
| Butter/Margarine | 2 Tablespoon | |
| 4 cups diced peeled raw potatoes | ||
| Water | 1 Quart | |
| Salt | To Taste | |
| Milk | 1 Quart, scalded | |
| Pepper white | 1 | |
| Minced parsley or chives | ||
Directions
Wash leeks under running water to get out all the sand in the tight layers.
Chop white part and about 2 inches of the tender green.
Chop onion coarsely.
Cook leek and onion in butter in large heavy pot until soft but not brown.
Add potato, water and 1 1/2 teaspoons salt.
Bring to boil, cover and cook 30 minutes, or until tender.
Put mixture through food mill or whirl in blender 2 cups at a time, until smooth.
Heat quickly to boiling and add hot milk.
Season to taste.
Chop white part and about 2 inches of the tender green.
Chop onion coarsely.
Cook leek and onion in butter in large heavy pot until soft but not brown.
Add potato, water and 1 1/2 teaspoons salt.
Bring to boil, cover and cook 30 minutes, or until tender.
Put mixture through food mill or whirl in blender 2 cups at a time, until smooth.
Heat quickly to boiling and add hot milk.
Season to taste.
Chef
