Recipe - Le Papillons Onion Soup

1 Onion, chopped fine
1 Three fourths pound Leeks, in 1"*pieces
18 ounce Potatoes, minced
7/8 cup Dry white wine
7/8 cup Vegetable broth
One half cup Evaporated skim milk
Salt, pepper, nutmeg

1. Saute the onion in your favorite liquid. Add the leeks and saute, then
add the white wine and broth, and cook covered for 15 minutes. Then add the
potatoes, season with salt, pepper, and nutmeg, and cook another 10 to 15
minutes.

2. When the potatoes and leeks are tender, add the milk and adjust the
seasoning.

This is traditionally served with sausage on top; if there is a ff veggie
one you like, try it! (No such thing here.) Very fresh crusty bread is good
with this too. (Vaud is in the Frenchspeaking part of Switzerland; think
fresh French bread...)

Posted by "Sue Willis, NIU 8157530667, CERN 41227675420" to the
Fatfree Digest [Volume 14 Issue 13] Jan. 13, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

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