St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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LEEK SOUP 1:

Half a dozen or so leeks
Margarine
4 or 5 Irish bodadoes
3 cups hot water 
salt, creole seasoning
1 cup light cream
1 cup heavy cream
1 cup hot milk
1/2 cup minced green onion

Clean the leeks - dice the white part into small pieces.
Melt 1 tablespoon margarine in heavy soup kettle and add the leeks, 
cook covered, slowly with occasional stirring until just soft (not brown).

Peel and dice enough potatoes to make about 3 cups.
Add to the leeks in the kettle with the hot water and salt/seasoning to taste.  
Cook until potatoes are soft (about 30 minutes).

Strain through a sieve and return strained puree to kettle.  
Add light cream and hot milk.

Bring soup to a boil being careful to stir so puree doesn't 
  settle to the bottom and burn.

Strain again; cook some more.  
Strain again, add heavy cream, heat and 
serve garnished with green onions and stale bread (croutons).

- pax -
Andrew H. Auld; Lockport, NY

From: "Andrew H. Auld" 
Date: Sat, 17 Mar 2001 
Subject: Lenten Recipe For St. Patrick's day