Subj : St. Priscilla 01
To   : All
From : Dave Drum
Date : Wed Jul 07 2021 22:28:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Priscilla's Potato-Leek Soup
 Categories: Soups, Vegetables, Potatoes, Dairy
      Yield: 8 Servings
 
      6 c  Water or stock
      6 c  Potatoes; unpeeled, diced
      4 tb Butter; divided
      2 c  Leeks; washed well, thin
           - sliced
      1 c  Celery; chopped
      1 ts Dried leaf thyme
  1 1/2 ts Dried dill weed
      1 ts Salt
           Black pepper
      2 tb Unbleached white flour
      1 c  Heavy cream
    1/2 c  Fresh parsley; minced
 
  The first time I made this soup was in the springtime
  after I went gathering wild leeks with my friend's
  mother, Priscilla. Priscilla knows the woods behind her
  family farm well and named many of the plants and wild
  edibles as we walked. The soup that I made later in the
  day was eaten with relish by all.
  
  Cultivated leeks are much larger than the wild variety
  and typically contain much grit and sand in the leaves,
  so wash them well before using.
  
  In a soup pot, bring the water/stock to a boil. Add the
  potatoes (Only if you desire white, white soup should
  you peel the potatoes - I don't bother!). Cover the pot
  and cook until the potatoes are tender, 20 - 25 minutes.
  Turn off the heat and puree 3/4 of the potatoes in a
  blender. Pour back into the soup pot.
  
  Meanwhile, in a 10" frying pan, melt 2 tablespoons of
  the butter and saute the leeks, celery, thyme, and dill
  weed until the leeks are well coated with butter. Cover
  and cook over low heat until the leeks are tender, 10
  to 15 minutes. Add to the potatoes along with with salt
  and pepper.
  
  In a same pan in which the leeks were sauteed, melt the
  remaining 2 tablespoons of butter and add the flour.
  Brown for 1 minute on low heat. Whisk in the cream and
  turn off the heat. Add the mixture to the soup and then
  add the parsley. Simmer for 10 to 15 minutes, uncovered,
  and serve.
  
  If you allow the soup to sit before serving, you will
  need to thin with some water or milk.
  
  Makes 8 servings.
  
  Recipe: "Horn of the Moon Cookbook" by Ginny Callan --
  Recipes from Vermont's Renowned Vegetarian Restaurant
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "A cheapskate won't tip a waitress. I'm just careful with my money." -- UDD

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