Foods Recipes

1 lg Onion; diced

2 Celery stalks; diced

4 Garlic cloves; minced

1/4 c Vegetable oil

3 qt Beef or chicken stock

1/2 c Pearl barley; rinsed

2 Carrots; diced

2 lg Idaho potatoes

- peeled and diced 1/4 ts Pepper

Salt to taste SAUTE THE ONION, CELERY and garlic in oil until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too thick, add more stock or water. Taste for seasoning and add salt and pepper as needed.

2 tb Butter Or Margarine

1/2 c Chopped Onion

1 1/2 c Cleaned And Chopped leeks,

- White And Light Green - Parts Only 1 ts Minced Garlic

1 qt Chicken Broth

13 3/4 oz Can Artichoke Hearts, Well

- Rinse, Drained & Quartered 2 1/2 c Peeled And Cubed Baking

- potatoes 2 sm Sprigs Thyme

1 1/2 c Milk

3/4 ts Tabasco Pepper Sauce

Salt To Taste Fresh Ground Black Pepper Chopped Fresh Parsley "Elegant" describes this simple creamy soup of leeks, Potatoes, artichoke hearts,sparked with Tabasco pepper sauce. It is superb served in hollowed-out boule bread. ~------------------------------------------------------------------------- In a medium saucepan, melt the butter and saute the onion and leeks, covered, for about 10 minutes, or until tender. Uncover and cook until the leeks are very soft, about5 minutes, adding the garlic for the last minute. Add the broth, artichokes, Potatoes and thyme; simmer for 15 minutes, or until the Potatoes are tender. Add the milk and Tabasco sauce; simmer for 5 minutes longer. Remove from heat and discard the thyme. In a food

processor or blender, puree the soup until very smooth. Add salt and pepper to taste. Serve hot or cold, garnished with parsley.

3 tablespoons butter or bacon drippings

2 tablespoons flour

3 medium potatoes

peeled and cut into small cubes 1 teaspoon paprika

1 carrots

cut into small cubes 1/2 onion -- minced

1/2 small tomato -- minced

1/2 small green pepper

seeded, minced Salt -- to taste 2 quarts water

In a large saucepan over medium heat, melt butter. Add flour and cook, stirring constantly, until well blended and lightly golden (about 3 minutes) Add potatoes, paprika, carrots, onion, tomato, pepper, and salt; stir well. Add the water and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender (about 25 minutes).

2 md Leeks -- white part only

2 tb Flavorless cooking oil

3 c Chicken stock

-OR low-sodium chicken broth 3 c Water

1 1/2 lb Potatoes -- peeled

- and roughly diced 1/2 ts Nutmeg

1 t Salt -- or to taste

1/4 ts White pepper

Sour cream Chopped chives

REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and reserve for another use. Slice the light part into 1/2-inch rounds, wash well and set aside on a plate. Heat the oil in a pot, over medium heat, and add the leeks. Cook, stirring, for 5 minutes. Add stock, water, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Place pureed soup in a pot and reheat, covered, over low heat. To serve, place a generous dollop of sour cream in the bottom of each soup bowl and sprinkle with chopped chives. Transfer piping hot soup to a tureen or pitcher and pour into bowls at the table. Refrigerate soup for up to 3 days or freeze the soup in 3-cup batches. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

500 grams potatoes

1/2 liter water

1 beef bouillon tablet -- (or less) *

1 deciliter sparkling white wine

freshly ground pepper -- to taste 50 grams gekookte worst **

4 takjes parsley, finely chopped -- about 1/4 cup

4 takjes selderij***, finely chopped -- about 1/4 cup

* A Dutch bouillon tablet is good for 1/2 liter (about 2 cups) water; an American cube is good for 1 cup water.

** "Gekookte worst" is a worst, 2-3" in diameter. When we get a craving for a bologna sandwich, this is what we use. It doesn't really look like bologna - it's smaller around and a bit coarser in texture, but the taste is similar. I think you could substitute some good-quality bologna.

*** Can't think of the English word for "selderij". It looks like flat parsley; tastes a bit of celery. Just use more parsley if you can't find anything similar.

Peel, wash, then dice the potatoes. Put the pots in a pan with the water, bouillon tablet, and wine. Bring to a boil; put a lid on, turn down the heat, and simmer for 20 min, till the pots are done. Let cool for a bit. Puree the pots and cooking liquid; return to pan. [This is a good point to put it in the frig, if you're making ahead.] [I thought it was a bit gelatinous, as potato soups are wont to be, at this point, so I added another cup of water (that I whizzed in the blender to clean it out.]

Remove the skin from the worst. Cut the worst into "matchsticks" up to 2" long. Finely chop the parsley and selderij.

Warm the soup broth. Stir in the worst and herbs and heat till warmed through.

Serves 2 as main course, or 4-6 as starter.