3 med. potatoes
2 large leeks (3 or 4 small)
2 cans chicken (or Westbrae Un-Chicken) broth
butter for sauteeing
milk or cream
Scrub and dice potatoes (leave on skin). Trim off roots and green leaves
from leeks, keeping only white and pale green part of stalks. (Note: leeks
can be gritty -- if so, separate layers and wash thoroughly!) Chop leeks.
Simmer potatoes in broth about 20 min., until tender. Saute leeks in butter
until translucent. Combine leeks, potatoes and broth in a blender and puree,
thinning w/milk or cream as desired. Return to pan and heat through, adding
white pepper & nutmeg to taste.
Tomatoes (as many as you like!)
several cloves garlic, peeled
olive oil and (red wine) vinegar, in roughly 2 1/2-to-1 proportions
fresh basil, shredded (optional)
salt and pepper
Cut up tomatoes into wedges or chunks. Crush garlic and combine w/rest of ingredients to make a vinagrette. Add tomatoes and marinate. Serve cold. YUM!