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-> Recipe Collection
-> Soup
Sweet Valley Gal
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 Sun, Mar 27 2011, 8:53 pm
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lollygirl
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Sun, Mar 27 2011, 8:55 pm
There's a delicious one in the Kosher Pallette. Baby shluffing and can't go in now 
Will iyh try to post tomorrow!
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Sweet Valley Gal
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Sun, Mar 27 2011, 8:57 pm
Please do... I dont have that cookbook.... Cant you tip toe? Was hoping to make it tonight. Just kidding!
If anyone else has one, please share!
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lollygirl
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Sun, Mar 27 2011, 9:30 pm
Alright, you are lucky the baby didn't wake up! Otherwise, you were gonna hafta babysit 
5-6 leeks
½ c. margarine (I use oil)
2 stalks celery, chopped
1 large onion, chopped
3-4 potatoes, peeled and cubed
8 cups chicken stock or bouillon
Salt
Pepper
Cut the roots from leeks and discard tough outer leaves.
Cut each leek in half lengthwise.
Rinse thoroughly with cold running water to remove grit
Slice leeks crosswise starting with the white end and using enough of the green part to make 5 cups.
Melt margarine in a large soup pot over medium heat.
Add leeks, celery, and onion; saute until tender and lightly browned.
Add stock and potatoes.
Bring mixture to a boil, reduce heat to low, and simmer, covered for 30 to 40 minutes or until potatoes are tender.
Season to taste with salt and pepper.
Transfer the soup in batches to the container of a blender or food processor; process until smooth.
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cip
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Sun, Mar 27 2011, 10:17 pm
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purple cookbook also has one.
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Sweet Valley Gal
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Sun, Mar 27 2011, 10:46 pm
| lollygirl wrote: | Alright, you are lucky the baby didn't wake up! Otherwise, you were gonna hafta babysit
5-6 leeks
½ c. margarine (I use oil)
2 stalks celery, chopped
1 large onion, chopped
3-4 potatoes, peeled and cubed
8 cups chicken stock or bouillon
Salt
Pepper
Cut the roots from leeks and discard tough outer leaves.
Cut each leek in half lengthwise.
Rinse thoroughly with cold running water to remove grit
Slice leeks crosswise starting with the white end and using enough of the green part to make 5 cups.
Melt margarine in a large soup pot over medium heat.
Add leeks, celery, and onion; saute until tender and lightly browned.
Add stock and potatoes.
Bring mixture to a boil, reduce heat to low, and simmer, covered for 30 to 40 minutes or until potatoes are tender.
Season to taste with salt and pepper.
Transfer the soup in batches to the container of a blender or food processor; process until smooth. | You went in????? I was JOKING. Yikes im happy baby didnt wake up. And I would gladly come babysit!!
Thanks a million.
After all that, im not gonna mention to you that im not making it tonight after all, but its def on my radar!!
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Sweet Valley Gal
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Sun, Mar 27 2011, 10:47 pm
| lollygirl wrote: | Alright, you are lucky the baby didn't wake up! Otherwise, you were gonna hafta babysit
5-6 leeks
½ c. margarine (I use oil)
2 stalks celery, chopped
1 large onion, chopped
3-4 potatoes, peeled and cubed
8 cups chicken stock or bouillon
Salt
Pepper
Cut the roots from leeks and discard tough outer leaves.
Cut each leek in half lengthwise.
Rinse thoroughly with cold running water to remove grit
Slice leeks crosswise starting with the white end and using enough of the green part to make 5 cups.
Melt margarine in a large soup pot over medium heat.
Add leeks, celery, and onion; saute until tender and lightly browned.
Add stock and potatoes.
Bring mixture to a boil, reduce heat to low, and simmer, covered for 30 to 40 minutes or until potatoes are tender.
Season to taste with salt and pepper.
Transfer the soup in batches to the container of a blender or food processor; process until smooth. | And, the recipe sounds amazing. Im going to try it!
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