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Categories: Mains, Soups


Los Angeles Times

Unless you hate to dance, how could you resist a recipe that promises to "make you click your heels and shout ole"? This lively claim for Spanish-style baked fish appeared in a little book called "Chicken Soup to Nuts" produced ... Read more

Total time: 1 hour plus 2 hours chilling | Serves 10
  • 4 leeks, trimmed and thinly sliced
  • 1 small onion, thinly sliced
  • 2 tablespoons butter
  • 5 boiling potatoes, thinly sliced
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3 cups whipping cream
  • Chopped chives

Step 1Saute leeks and onion in butter in large pot over medium heat until softened but not browned, 10 to 12 minutes.

Step 2Add potatoes, broth, salt and cayenne. Cover and simmer gently until potatoes are tender, 30 to 45 minutes. Process through food mill or press through fine strainer using wooden spoon, forcing as much vegetable pulp through as possible.

Step 3Cool to room temperature; add cream. Chill several hours or overnight. When ready to serve, garnish with finely chopped chives.

Each serving:
331 calories; 490 mg sodium; 105 mg cholesterol; 30 grams fat; 13 grams carbohydrates; 5 grams protein; 0.88 gram fiber.
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