Parsnip and Leek Soup (contributed by Pat Downton)
1 leek, chopped
2 to 3 cups parsnip, chopped
1. Simmer leek in a small amount of butter or olive oil. Use a heavy pot.
2. Add either 4 cups water or 2 cups water and 2 cups milk.
3. Add 1 or 2 chicken bullion cubes.
4. Add parsnip and cook until tender.
5. Either puree or eat as is.
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Vichyssoise (Leek and Potato Soup) – contributed by Melba
Note: This recipe was a favorite for the last two years.
1. Chunk 3 medium sized or 1 large leek. (Melba uses
the whole leek while some people only use the leek bottom.)
2. Saute the leek(s) in 2 Tbsp butter or margarine.
3. Add 4 cups or water, 1 or 2 bullion cubes, a pinch of
curry, and 4 medium sized potatoes chunked or sliced.
4. Simmer until tender and then cool.
5. Run the mixture through a food processor or a
blender.
6. Return to the stove and fold in 1 can of evaporated
milk or 1 cup of cream. Add salt and pepper to taste.
7. Serve hot or cold. Top with either toasted almonds,
pine nuts, sprigs of chives, or sprigs of cress.