- (Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Serving Size: 10  

    1 1/2 pounds Potatoes -- peeled and sliced
    1/2 pound Onions -- thin sliced
    1/4 pound Leeks -- thin sliced
    1 Bay Leaf
    White Pepper -- to taste
    1 Quart Chicken Stock, Weak
    1 Quart Light Cream -- cold
    Salt -- to taste

[1) Combine first group of ingredients and simmer until potatoes are done.

[2) Puree.....Add Cream and Salt...mix...Garnish with Chives.

NOTES: Oversalt this soup, its served cold.

Per Serving: 261 Calories; 19g Fat (64.4% calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 903mg Sodium.


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages