Cream Of Potato and Leek Soup
|Leeks||3 , chopped|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Chicken stock/Use cube/canned bouillon||3 Cup (48 tbs)|
|Stalk celery||1 , chopped|
|Raw potato||1 , sliced|
|Worcestershire sauce||1⁄16 Teaspoon|
|Light cream/Evaporated milk||1 Cup (16 tbs)|
|Heavy cream/Evaporated milk||1 Cup (16 tbs)|
|White pepper||1⁄4 Teaspoon|
|Ground mace||1⁄16 Teaspoon|
1. Wash leeks, cut off green top and any root whiskers, chop and saute in half the butter or margarine, cooking slowly and stirring until the vegetable is tender but not browned.
2. Add stock, celery, potato and Worcestershire sauce. Cover and simmer until potato slices are very tender. Force through a sieve.
3. Place soup over very low heat and add light cream or evaporated milk, then rest of the butter. Heat and stir but never let liquid reach simmering point. Add heavy cream or evaporated milk, salt, pepper and mace.