Appetizers, Soups and Salads
POTATO LEEK AND PARSNIP SOUP

1 CUP LEEKS SLICED AND WASHED

1 CUP POTATO DICED SMALL

1 CUP PARSNIPS DICED SMALL

2 CUPS CHICKEN STOCK

1 CUP CREAM

SALT AND WHITE PEPPER

1 TSP LEMON JUICE

¼ CUP SORNSTARCH MISED WITH 1 TABLESPOON WATER

¼ CUP BUTTER

Sweat the leeks in the butter and add the rest of the vegetables. Add the cream and stock and boil until potato is tender. Take off the heat and stir in cornstarch mixture. Put the soup back on the heat and bring to simmer for 10 minutes. Season with salt and pepper and lemon juice and serve.

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Address: 18767 Main Street P.O. Box 289
Groveland, CA
Telephone: 209-962-4000
www.groveland.com
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