Title: Soothing leek soup
 Categories: Soups, Vegetables
      Yield: 8 Servings
 
           -RITA TAULE   (BTVC62A)
      2 tb Unsalted butter
      2 tb Onion; finely chopped
      1 lg Leek; rinsed well;
           -sliced (about 1 cup)
      2 c  -double-strength
           Chicken broth
      1 c  Potato; peeled and diced
  1 1/2 c  Whipping cream
    3/4 ts Salt; (to taste)
           Freshly grated nutmeg
           -to taste (I omitted this )
    1/4 c  Blue Cheese; crumbled
           -or Parmesan
      4    Shots dry white wine :-)
 
  Melt butter in a heavy saucepan.  Add onion and leek and cook slowly;
  stirring often, until soft.  Stir in broth, then add potato. Cover
  and cook until potato is tender. Cool, then process in a food
  processor or blender until pureed.  In another saucepan, bring cream
  to a gentle simmer, cook until just slightly reduced, then stir in
  leek mixture and heat until very hot (but don't boil).  Season with
  salt, pepper and nutmeg. Serve hot. Sprinkle 1 Tbl. cheese over each
  serving and offer a shot of the wine on the side. Hope you enjoy this
  as much as we did. Slurp, slurp.
  
  Rita in Scottsdale  11/02 01:03 Formatted by Elaine Radis
  
  From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
  jphelps@best.com