Recipe - Allium Bisque

4 Onions
4 Leeks
4 Potatoes
2 tablespoon Butter
2 tablespoon Oil
10 Cloves garlic minced
4 Shallots minced
6 cup Chicken stock
Salt to taste
1 teaspoon Dried basil
1 Bay leaf
1 teaspoon Dried oregano
One half teaspoon Dried marjoram
Minced chives for
Garnish

1. Cut onions into large dice. Clean leeks as follows: cut off root ends;
remove and discard coarse outer leaves; discard green tops. Split
lengthwise, cutting to within 1 inch of root end. Soak in cold water for
several minutes; separate leaves under running water to rinse away any
dirt. Cut leeks into 1/4inch slices. Peel potatoes and cut into 1/2inch
cubes.

2. In a large saucepan, heat butter and oil. Add onions, garlic, shallots,
and leeks. Cook slowly over low heat until lightly browned. Add potatoes,
stock, salt to taste, basil, bay leaf, oregano, and marjoram. Bring to a
boil, reduce heat to simmer, and cook 40 minutes. Serve immediately or
refrigerate and warm before serving. Garnish with minced chives.

Makes 6 to 8 servings.

Recipe By : the California Culinary Academy

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip