Scrumptious soups from the best-selling Kinnereth Cookbook.
1/4 c. parsley
2 large leeks (or a combination of leeks and onion, about 3 c. sliced)
3 tbsp. Butter or margarine
3 tbsp. Flour
6 c. water
4 medium potatoes, peeled & cut in chunks
salt & pepper, to taste
2 c. milk
2 tbsp. Additional butter, if desired *
Steel knife: Process parsley until minced. Set aside.
Slicer: Wash leeks well. Cut to fit feed tube, discarding most of green part. Slice, using firm pressure.
Melt butter or margarine in a heavy saucepan. Add leeks and/or onions, cover pan and cook for 5 minutes over low heart without browning. Then blend in the flour and cook for 1 minute without browning. Add water very gradually, blending with a whisk.
Steel knife: Chop potatoes in 2 batches with on/off turns, until coarsely chopped. Add with seasonings to saucepan; bring to a boil, and simmer, covered, for 30 to 35 minutes. Add milk and butter and garnish with parsley. Correct seasonings, if necessary.
Yield: 6 servings. Freezes well.
Leek & Broccoli Soup
Prepare as for Parmentier Soup (above), but substitute 1 package frozen chopped broccoli for the potatoes. Delicious, and with less calories then Parmentier Soup. Freezes well.
Prepare as for Parmentier Soup (above), but strain vegetables through a sieve over another saucepan. Puree half the vegetables at a time on the Steel Knife. Return to cooking liquid. Stir in milk plus 1/2 cup heavy cream (35% cream). Omit additional butter. Cover and refrigerate. Garnish with parsley at serving time. May be frozen.
* Add 3-4 tablespoons sour cream.
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