Potato, Artichoke and Leek Soup (Tabasco)

Potato, Artichoke and Leek Soup (Tabasco) Ingredients

2 tb Butter or margarine	2 1/2 c Peeled and cubed baking
1/2 c Chopped onion	2 sm Thyme sprigs
1 1/2 c Leeks; *see note	1 1/2 c Milk
1 ts Minced garlic	3/4 ts TABASCO pepper sauce
1 qt Chicken broth	Salt and black pepper; to
13 3/4 oz Canned artichoke hearts;	Chopped fresh parsley

Instructions for Potato, Artichoke and Leek Soup (Tabasco)

PREP NOTE: 1 1/2 cups cleaned and chopped leeks, white and light green parts only In medium saucepan, melt butter and saut? onion and leeks, covered, about 10 minutes, or until tender. Uncover and cook until leeks are very soft, about 5 minutes, adding garlic at last minute. Add broth, artichokes, potatoes and thyme, and simmer 15 minutes, or until potatoes are tender. Add milk and TABASCO sauce, and simmer 5 minutes longer. Remove from heat and discard thyme. In food processor or blender, pur?e soup until very smooth. Serve hot or cold, garnished with parsley. Makes 8 to 10 servings. >Recipe from THE TABASCO COOKBOOK ? 1993 by Paul McIlhenny with Barbara Hunter (Clarkson Potter/Publishers) TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by: http://www.tabasco.com/ Posted to MC-Recipe Digest by KitPATh on Mar 23, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chicken Broth	Garlic	Leek	Margarine
Milk	Onion	Parsley	Tabasco
Thyme

Soups Chicken Chicken Broth Artichokes Garlic Butter Onion Parsley Milk Lunch

for flavor and categorization

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