French Breakfast Soup
|Diced peeled potatoes||4 Cup (64 tbs) (Raw Variety)|
|Milk||1 Quart, scalded|
|White pepper||To Taste|
|Minced parsley/Minced chives||1 Tablespoon|
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.