simple leek and potato soup, ideal and cheap ingredients. Its amazing
how easy this is to cook.
http://www.cooktonight.co.uk/recipes...otato_soup.asp.
Does anyone know of any tweaks to this recipe?

wrote on Sun, 19 Apr 2009 06:03:21 -0700
(PDT):

> simple leek and potato soup, ideal and cheap ingredients. Its
> amazing how easy this is to cook.
> http://www.cooktonight.co.uk/recipes...otato_soup.asp.
> Does anyone know of any tweaks to this recipe?

It's certainly simple but the traditional Vichyssoise is not very
difficult either. Here is my recipe for a fat-free version with
indications of how to restore to the original (I don't have the
reference, is it plagiarism?)



French Vichyssoise



The Famous Summer Soup of France



3 leeks, sliced then washed well

1 onion, finely chopped

1 stick chopped celery

4 cups chicken stock

Squirt or 2 olive oil (was butter)



3 medium potatoes, peeled and diced





½ cup fat-free Farmer’s cheese, 1 tsp flour and ½ cup milk

MSG, butter flavoring

salt and pepper

(1 cup cream)

1/4 tsp. mace (nutmeg is fine)



2 Tbls. chopped chives







Chop the white parts of the well-washed leeks (why are leeks so filthy?)



Melt butter in saucepan and sauté leeks, celery and onion gently. Do not
allow to brown!



Add potatoes and stock. Bring to boil and simmer, covered, 30 minutes.



Whiz in blender or put through a sieve. Add seasonings and reheat
gently. Do NOT boil.



Serve very cold, sprinkled with chopped chives.





Preparation Time: 10 minutes (Hah! takes hours to cool) Serves: 4

Recipe Origin: France




--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sun, 19 Apr 2009 06:03:21 -0700 (PDT), "
> wrote:

>simple leek and potato soup, ideal and cheap ingredients. Its amazing
>how easy this is to cook.
>http://www.cooktonight.co.uk/recipes...otato_soup.asp.
>Does anyone know of any tweaks to this recipe?


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilled Leek and Potato Soup
Categories: Vegetarian, Soups
Yield: 2 servings

12 1/2 g Butter
1 1/2 lg Leeks, sliced
112 1/2 g Potatoes, diced/peeled
300 ml Vegetable stock
112 1/2 g Greek yoghurt
Seasoning
1 tb Fresh chives

1. Melt the butter in a pan, then add the leeks and fry gently for
about 5 minutes without browning. Add the potatoes, stock and
seasoning. Bring to the boil, cover and simmer for about 20 minutes
or until tender.

2. Allow the soup to cool slighlty, then sieve or whizz in a food
processor until smooth/ Trangfer to a large bowl,cover and
chill thoroughly.

3. To serve, stir most of the yoghurt into the soup. Adjust the
seasoning, spoon a dollop of the remaining yoghurt into each
bowl and sprinkle with the chives.

Per serving: 130 calories High fat High saturated fat Medium protein
High fibre High sodium

http://foodforu.ca
MMMMM

On Sun, 19 Apr 2009 06:03:21 -0700 (PDT), "
> wrote:

>simple leek and potato soup, ideal and cheap ingredients. Its amazing
>how easy this is to cook.
>http://www.cooktonight.co.uk/recipes...otato_soup.asp.
>Does anyone know of any tweaks to this recipe?

This is what I make. Now that you've brought it up, I'll probably
make it today. It's one of those rare occasions when we have both
potatoes and ham on hand. No leeks ... I'll use a sweet onion.

* Exported from MasterCook *

Potato Leek Soup with Ham

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot Potatoes
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 14 oz. cans chicken broth
8 large potatoes -- peeled and cubed
3 leeks - white & light green part only --
chopped
3 cups chopped ham
5 tablespoons butter
1 tablespoon parsley flakes
1/2 teaspoon pepper
12 ounces evaporated milk
shredded American cheese -- if desired
chopped chives -- for garnish

Put all ingredients except milk, cheese, and chives in 4.5 quart
crockpot.
Cover and cook on Low 10-12 hours. (High 7-8 hours)
Add milk during last hour.
Serve topped with shredded cheese and chopped chives (optional).

Yield:
"4 quarts"

--
Change "invalid" to James Bond's agent number to reply.

> wrote in message
...
> On Sun, 19 Apr 2009 06:03:21 -0700 (PDT), "
> > wrote:
>
>>simple leek and potato soup, ideal and cheap ingredients. Its amazing
>>how easy this is to cook.
>
> Title: Chilled Leek and Potato Soup

>
Am I the only one here who dislikes CHILLED soup? It goes along with that
whole "picky eating" thing

Jill

jmcquown wrote:
> > wrote in message
> ...
>> On Sun, 19 Apr 2009 06:03:21 -0700 (PDT), "
>> > wrote:
>>
>>> simple leek and potato soup, ideal and cheap ingredients. Its amazing
>>> how easy this is to cook.
>>
>> Title: Chilled Leek and Potato Soup
>
>>
> Am I the only one here who dislikes CHILLED soup? It goes along with
> that whole "picky eating" thing
>
> Jill

I am not a big fan of chilled soups either but I do like gazpacho on
occasion and I have had a very nice chilled avocodo soup. I think that's
it though.

Tracy

In article >,
Damsel in dis Dress > wrote:

> On Sun, 19 Apr 2009 06:03:21 -0700 (PDT), "
> > wrote:
>
> >simple leek and potato soup, ideal and cheap ingredients. Its amazing
> >how easy this is to cook.
> >http://www.cooktonight.co.uk/recipes...otato_soup.asp
> >.
> >Does anyone know of any tweaks to this recipe?
>
> This is what I make. Now that you've brought it up, I'll probably
> make it today. It's one of those rare occasions when we have both
> potatoes and ham on hand. No leeks ... I'll use a sweet onion.

Why are you reading and posting to rfc? You've got packing to do! Get
to it. Set a timer for 15 minutes and work like hell!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

On Sun, 19 Apr 2009 11:49:03 -0500, Melba's Jammin'
> wrote:

>In article >,
> Damsel in dis Dress > wrote:
>
>> On Sun, 19 Apr 2009 06:03:21 -0700 (PDT), "
>> > wrote:
>>
>> >simple leek and potato soup, ideal and cheap ingredients. Its amazing
>> >how easy this is to cook.
>> >http://www.cooktonight.co.uk/recipes...otato_soup.asp
>> >.
>> >Does anyone know of any tweaks to this recipe?
>>
>> This is what I make. Now that you've brought it up, I'll probably
>> make it today. It's one of those rare occasions when we have both
>> potatoes and ham on hand. No leeks ... I'll use a sweet onion.
>
>Why are you reading and posting to rfc? You've got packing to do! Get
>to it. Set a timer for 15 minutes and work like hell!

Yes'm. I work in short bursts and then rest. It's the only way I can
do it without hurting my back.

Carol

--
Change "invalid" to James Bond's agent number to reply.

"jmcquown" > wrote in message
...
> > wrote in message
> ...
>> On Sun, 19 Apr 2009 06:03:21 -0700 (PDT), "
>> > wrote:
>>
>>>simple leek and potato soup, ideal and cheap ingredients. Its amazing
>>>how easy this is to cook.
>>
>> Title: Chilled Leek and Potato Soup
>
>>
> Am I the only one here who dislikes CHILLED soup? It goes along with that
> whole "picky eating" thing
>
> Jill

You're not the only one. Soup for me is hot - anything else - needs to be
reheated.

Just my likes.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

In article >,
Damsel in dis Dress > wrote:

> On Sun, 19 Apr 2009 11:49:03 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > Damsel in dis Dress > wrote:
> >
> >> On Sun, 19 Apr 2009 06:03:21 -0700 (PDT), "
> >> > wrote:
> >>
> >> >simple leek and potato soup, ideal and cheap ingredients. Its amazing
> >> >how easy this is to cook.
> >> >http://www.cooktonight.co.uk/recipes...nd_potato_soup.
> >> >asp
> >> >.
> >> >Does anyone know of any tweaks to this recipe?
> >>
> >> This is what I make. Now that you've brought it up, I'll probably
> >> make it today. It's one of those rare occasions when we have both
> >> potatoes and ham on hand. No leeks ... I'll use a sweet onion.
> >
> >Why are you reading and posting to rfc? You've got packing to do! Get
> >to it. Set a timer for 15 minutes and work like hell!
>
> Yes'm. I work in short bursts and then rest. It's the only way I can
> do it without hurting my back.
>
> Carol

I know the feeling. :-) I was so happy to stop renting!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Damsel in dis Dress > wrote:

> On Sun, 19 Apr 2009 11:49:03 -0500, Melba's Jammin'
> > wrote:

> >Why are you reading and posting to rfc? You've got packing to do! Get
> >to it. Set a timer for 15 minutes and work like hell!
>
> Yes'm. I work in short bursts and then rest. It's the only way I can
> do it without hurting my back.
>
> Carol

All righty, then. I forgot about your lousy back.
My attention span approximates that of your average 2-1/2-year-old.
Right now I'm taking a break between decorating eggs. I have miles to
go before the Festival of Nations begins in 10 days. Ugh.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

Jill wrote:

> Am I the only one here who dislikes CHILLED soup? It goes along with that
> whole "picky eating" thing

Lin is pretty sure she doesn't like chilled soup. She also argues that my
recipe for Shrimp Veracruz is *not* a chilled soup. (Well, she likes Shrimp
Veracruz, and if it *were* a chilled soup, she wouldn't like it, would she?
She prefers to call it a "wet salad.")

I've posted the recipe befo

http://groups.google.com/group/rec.f...81b68d02605cc9

Bob

On Sun, 19 Apr 2009 17:53:13 -0500, Melba's Jammin'
> wrote:

>In article >,
> Damsel in dis Dress > wrote:
>
>> On Sun, 19 Apr 2009 11:49:03 -0500, Melba's Jammin'
>> > wrote:
>
>> >Why are you reading and posting to rfc? You've got packing to do! Get
>> >to it. Set a timer for 15 minutes and work like hell!
>>
>> Yes'm. I work in short bursts and then rest. It's the only way I can
>> do it without hurting my back.
>>
>> Carol
>
>All righty, then. I forgot about your lousy back.
>My attention span approximates that of your average 2-1/2-year-old.
>Right now I'm taking a break between decorating eggs. I have miles to
>go before the Festival of Nations begins in 10 days. Ugh.

My memory sucks, too. I probably would have forgotten about the
Festival of Nations altogether. So you're on top of things! Your
eggs are gorgeous.

Carol

--
Change "invalid" to James Bond's agent number to reply.