Recipe - Green Vegetable Chowder

7 md Leeks
2 small Potatoes peeled and
Diced
3 cup Chicken broth or bouillon
10 ounce Package frozen peas
Thawed
One half cup Watercress leaves
Coarsely chopped
2 tablespoon Butter
1 teaspoon Salt
One half cup Seasoned salt
1/8 teaspoon Pepper
One half cup Dairy sour cream

Trim and clean leeks; slice crosswise. In slowcooking pot, combine leeks
with potatoes, broth, peas, watercress, butter, salts, and pepper. Cover
and cook on low 5 to 7 hours or until vegetables are tender. Pour 1/3 of
mixture at a time into blender and whirl until smooth. Return mixture to
pot. Turn control to high. Stir in sour cream; cook on high for 15 to 20
minutes or until hot. Spoon into bowls; garnish with a few watercress
leaves.

Recipe By :

From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 0500

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