St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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LEEK SOUP 2:

Heat 2 tbsp butter and 2 tbsp oil in heavy pan
Saute 4 cups chopped leeks (about a 8-10 
- use only the white and tenerest green portions) 
with about a quarter cup of chopped fresh parsely until soft (not brown).  
(about 5-8 minutes)

Add 5 cups chicken broth and cook over medium heat another 8 minutes or so 
until leeks are just tender.

Shell 5 hard-boiled eggs and separate whites from yolks.  
Chop the whites and set aside.  
Mash the yolks and blend with 1 cup chicken broth till smooth and 
add with the chopped egg whites to the soup.  

Season with creole seasoning/salt/pepper to taste.
Cook at least another 10 minutes - garnish as above.

- pax -
Andrew H. Auld; Lockport, NY

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