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

Title: Priscilla's Potato-Leek Soup
Categories: Soups, Vegetables, Potatoes, Dairy
Yield: 8 Servings

6 c Water or stock
6 c Potatoes; unpeeled, diced
4 tb Butter; divided
2 c Leeks; washed well, thin
- sliced
1 c Celery; chopped
1 ts Dried leaf thyme
1 1/2 ts Dried dill weed
1 ts Salt
Black pepper
2 tb Unbleached white flour
1 c Heavy cream
1/2 c Fresh parsley; minced

The first time I made this soup was in the springtime
after I went gathering wild leeks with my friend's
mother, Priscilla. Priscilla knows the woods behind her
family farm well and named many of the plants and wild
edibles as we walked. The soup that I made later in the
day was eaten with relish by all.

Cultivated leeks are much larger than the wild variety
and typically contain much grit and sand in the leaves,
so wash them well before using.

In a soup pot, bring the water/stock to a boil. Add the
potatoes (Only if you desire white, white soup should
you peel the potatoes - I don't bother!). Cover the pot
and cook until the potatoes are tender, 20 - 25 minutes.
Turn off the heat and puree 3/4 of the potatoes in a
blender. Pour back into the soup pot.

Meanwhile, in a 10" frying pan, melt 2 tablespoons of
the butter and saute the leeks, celery, thyme, and dill
weed until the leeks are well coated with butter. Cover
and cook over low heat until the leeks are tender, 10
to 15 minutes. Add to the potatoes along with with salt
and pepper.

In a same pan in which the leeks were sauteed, melt the
remaining 2 tablespoons of butter and add the flour.
Brown for 1 minute on low heat. Whisk in the cream and
turn off the heat. Add the mixture to the soup and then
add the parsley. Simmer for 10 to 15 minutes, uncovered,
and serve.

If you allow the soup to sit before serving, you will
need to thin with some water or milk.

Makes 8 servings.

Recipe: "Horn of the Moon Cookbook" by Ginny Callan --
Recipes from Vermont's Renowned Vegetarian Restaurant

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