LEEKS: Use both the white and tender green parts. To make sure you get all the soil out of the leeks, slice them in half lengthwise, then take the leaves out one by one and wash thoroughly. Then re-align to make slicing easier. In a large saucepan, heat the butter and oil over medium heat, then add the leeks and shallots and cook, stirring, until soft and translucent, about 10 minutes. Add the sweet potatoes, broth (or water and/or bouillon), sage, parsley, and hot pepper (1 small fresh or dried hot red pepper or use flakes). Bring to a boil, reduce the heat to low, cover, and simmer until the potatoes are tender, about 20 to 30 minutes. Remove the (whole) hot pepper, if using. In a food processor or blender, puree the soup in batches. (Or use immersion blender.) Return to the saucepan and stir in the milk. Heat just to a simmer, then stir in the cheese until melted, reserve some for garnish. Remove from the heat and add salt and pepper, to taste. Serve with color garnishes. Garnish: mix the white cheese with brown nuts and/or shallots and sprinkle in the center. Surround that with green parsley. Or streak parsley along one side and yellow/orange vegetation on the other. Posted to MC-Recipe Digest V1 #198 Date: Wed, 14 Aug 1996 15:01:29 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (2407g)|
|Recipe Makes: 4|
|Calories from Fat: 215 (41%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 60.8mg||19 %|
|Sodium 8340.3mg||288 %|
|Potassium 866.3mg||23 %|
|Total Carbohydrate 69.5g||20 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 64.1g|
|Protein 11.4g||16 %|
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Calories per serving: 526
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