Recipe - Leek And Turnip Soup (Milchig)

One fourth cup Unsalted butter; ( 1/2
stick)
4 cup Chopped leeks; (wash
thoroughly)
2 cup Sorrel or spinach; wash,
chop roughly
2 Eggs
One fourth cup Allpurpose flour
Salt; optional
Vegetable oil
4 ounce Smoked salmon; (4 to 8)
Sour cream; for garnish
Chopped chives; for garnish

Heat saute pan over mediumhigh heat. Add butter when pan is hot. After
butter melts, add leeks and saute until tender but not brown. Add sorrel;
cook briefly to wilt sorrel. Remove from heat; let cool. In a medium bowl,
whisk eggs until frothy. Add flour; whisk until smooth. Add cooled leek
mixture. Heat griddle over mediumhigh heat. Film with oil. When oil is
hot, drop about 2 tablespoons batter for each pancake on griddle. Cook
until brown. Turn and continue to cook until brown on other side. Remove
from griddle and top with salmon, sour cream and chives. Serve immediately.
Yield: 8 to 10 appetizer servings. Tester's note: If you saute the
vegetables in advance, these are easy to make for company.

Recipe by: St. Louis PostDispatch 6/3/96

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Nov
09, 1998, converted by MM_Buster v2.0l.