Green Vegetable Chowder Recipe
Ingredients
| Leeks | 4 Medium | |
| Potatoes | 2 Small, peeled | |
| 4 cups chicken broth or bouillon | ||
| Butter/Margarine | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Seasoned salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1/2 cup coarsely chopped watercress leaves | ||
| Frozen peas package | 1 , thawed | |
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Watercress for garnish | ||
Directions
Trim tops from leeks; cut off and discard dark green layer.
Cut in half lengthwise; wash thoroughly to remove sand from between layers.
Cut into 1-inch crosswise slices.
In a large saucepan, combine sliced leeks, potatoes, chicken broth or bouillon, butter or margarine, salt, seasoned salt and pepper.
Bring to a boil; cover and simmer 10 minutes.
Add watercress leaves and peas.
Simmer for 5 minutes longer.
Pour 1/2 mixture at a time into blender; process until smooth.
Return mixture to saucepan.
Bring to boiling point; do not boil.
Stir in sour cream.
Ladle into soup bowls or mugs.
Garnish each with watercress.
Cut in half lengthwise; wash thoroughly to remove sand from between layers.
Cut into 1-inch crosswise slices.
In a large saucepan, combine sliced leeks, potatoes, chicken broth or bouillon, butter or margarine, salt, seasoned salt and pepper.
Bring to a boil; cover and simmer 10 minutes.
Add watercress leaves and peas.
Simmer for 5 minutes longer.
Pour 1/2 mixture at a time into blender; process until smooth.
Return mixture to saucepan.
Bring to boiling point; do not boil.
Stir in sour cream.
Ladle into soup bowls or mugs.
Garnish each with watercress.
Chef
