On 10/30/2018 12:54 PM, Ophelia wrote:
>
>
> "jmcquown"Â* wrote in message ...
>
> It's finally cooling off here in southern South Carolina.Â* I just
> happened to have the ingredients for this quick, tasty soup. 
>
> 2 large russet potatoes, peeled and diced
> 2 large leeks, white parts only, thinly sliced
> 4 c. chicken broth
> 1/2 tsp. salt
> 1/4 tsp. pepper
> 1/4 c. heavy cream
> dash grated nutmeg (totally optional!)
> 1 Tbs. dried parsley flakes
>
> In large pot, combine potatoes, leeks, chicken broth, salt and pepper.
> Bring to a boil. Reduce heat to low. Cover and simmer 15-20 minutes or
> until vegetables are fork tender.
>
> Strain broth into another pan. Place cooked potatoes and leeks in a
> blender or food processor with about 1/4 c. broth and process until
> smooth. (Note, you may leave it slightly chunky if you wish.)Â* Return
> vegetables to the broth pan.Â* Stir in cream and nutmeg (again, optional)
> and heat through.Â* Sprinkle with parsley and serve.
>
> Sure, you can use fresh (curly) parsley.Â* I rarely have it on hand.
> It's easy enough to dry fresh parsley to refill that plastic container.
>
> Jill
>
> ==
>
> Thanks very much!Â* Copied and I will probably make that tomorrowÂ* I
> have leeks and potatoes!!
>
>
>
>
You're welcome.
It's an easily adaptable recipe. You can certainly
leave out the 1/4 tsp. of pepper since it is a neglible amount. Wayne
mentioned using more cream. As I said, it's adaptable. I found the
recipe in a cooking magazine in the 1980's. Been making it ever since.
The original recipe called for serving the soup in bread boules/bowls.
Rounds of bread, hollowed out and brushed with melted butter and garlic,
then baked in the oven for about 15 minutes to form a shell. The bread
was used as bowls for the soup.
I do advise if you do this, put the
bread bowl in an actual bowl. There may be some dripping of soup
through the bread.
The innerds of the bread after hollowing out the round of bread is
turned into homemade breadcrumbs or cubes, croutons.
I haven't served it in a bread bowl in a very long time. Can't find the
right size rounds of bread anymore. But the soup is just as good
without it!
Jill