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| 4 | tablespoons | butter | |
| 6 | medium | leeks | white part only, about 4 cups, thinly sliced |
| 3 | stalks | celery | thinly sliced |
| 3 | large | potatoes | (about 1 1/2 lbs), scrubbed and cut into 1 1/4 inch slices |
| 5 | cups | vegetable stock | or chicken stock |
| 1/4 | cup | dill weed | fresh |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
Heat the butter in the cooker. Saute the leeks and celery for 2 minutes, stirring occasionally.
Meanwhile, cut the potato slices in half. Add the potatoes and stock. Lock the lid in place and over high heat bring to high pressure. A djust heat to maintain high pressure and cook for 5 minutes.
Let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
Puree half of the soup in a blender or food processor.
Pour the puree back into the pot. Stir in the dill (if desired) and add salt and pepper to taste. Reheat thoroughly and serve.
Variation:
For a creamier, more elegant version of this rustic country dish, puree the entire mixture, but don't overprocess or the potatoes will become gummy.
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I have served this recipe to large and small groups alike,everyone wants its. t.g.r
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There will always be a lot of ways in preparing chicken-wings. Originally it was prepared by deep frying the chicken-wing. Eventually they started to add some flour, some spices before deep frying the chicken-wing....
I like this version of it but its too expensive and it deals with a lot of ingredients. I usually use relish, mayo, and vinegar. Recipeland version tastes better.