Ingredients
3 leeks
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt. water or chicken stock
1/4 teaspoon fresh chopped chervil
2 tbsp. each chopped celery and shallots
1/8 teaspoon celery seed
parsley, to garnish
croutons (optional)
4 potatoes, quartered
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt. water or chicken stock
1/4 teaspoon fresh chopped chervil
2 tbsp. each chopped celery and shallots
1/8 teaspoon celery seed
parsley, to garnish
croutons (optional)
preparation
Peel and quarter the potatoes.Prepare the leeks by removing the green
portions, reserving for another use if desired. Cut down the center
lengthwise and wash thoroughly. Chop the white portions finely. Sauté
until softened with the shallots in half the butter for 5-7 minutes.
Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes.
Remove potatoes and leeks to a small bowl. Using a potato masher, mash the potatoes to a puree. Return the puree to the cooking water.
Stir in the milk, cream, and remaining butter. Heat until heated through (about 2 minutes).
Season to taste with salt and pepper. Garnish with parsley and croutons.
Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes.
Remove potatoes and leeks to a small bowl. Using a potato masher, mash the potatoes to a puree. Return the puree to the cooking water.
Stir in the milk, cream, and remaining butter. Heat until heated through (about 2 minutes).
Season to taste with salt and pepper. Garnish with parsley and croutons.
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