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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SOUP-LEEK-POTAT" "SP" "10/23/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "LEEK AND POTATO SOUP" "leek and potato soup"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fIPotage parmentier\fP.
.PP
Simple and good.
.PP
Recipe makes about two quarts of soup.
.PP
From JC, page 37.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "6 to 8 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "3 to 4 qt saucepan"
.IG "" "food mill"
.sp
.IG "3 to 4 cups" "potatoes,"
or 1 lb, peeled and sliced or diced
.IG "3 cups" "leeks,"
or 1 lb, thinly sliced, including the tender green, or \fIyellow onions\fP
.IG "2 qt" "water"
.IG "1 Tbsp" "salt"
.sp
.IG "4 to 6 Tbsp" "whipping cream"
or 2 to 3 Tbsp \fIsoftened butter\fP
.IG "2 to 3 Tbsp" "minced parsley"
or \fIchives\fP
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Simmer the vegetables, water and salt together, partially covered,
for 40 to 50 minutes, until the vegetables are tender.
.SK 2
Pass the soup through a food mill.
Correct seasoning.
Set aside uncovered.
.SK 3
Just before serving, reheat to the simmer.
Off heat, stir in the cream or butter by spoonfuls.
Pour into a tureen or into soup cups and decorate with the herbs.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
The soup may be prepared ahead, up to the last step.
.PP
Leek and potato soup is the basis for familiar variations:
water-cress soup (\fIpotage au cresson\fP)
and \fIvichyssoise\fP.
.PP
A cup or two of other vegetables can be added during cooking or 
just before serving: 
.PP
.in +.5i
Add at the start of cooking:
.in +.5i
sliced or diced carrots or turnips;
.br
peeled, seeded, and chopped tomatoes, or strained canned tomatoes;
.br
half-cooked dried beans, peas or lentils, including their cooking liquid.
.PP
.in +.5i
Add 10 to 15 minutes before cooking complete:
.in +.5i
diced cauliflower, cucumbers, broccoli, Lima beans, pes, string beans,
okra, or zucchini.
.PP
.in +.5i
To be heated in the soup just before serving:
.in +.5i
diced, cooked leftovers of any of above vegetables;
.br
tomatoes, peeled, seeded, juiced, and diced.
.in -1i
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
30 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu