Recipe - Potato Artichoke And Leek Soup (Tabasco)

2 tablespoon Butter or margarine
One half cup Chopped onion
1 One half cup Leeks; *see note
1 teaspoon Minced garlic
1 qt Chicken broth
13 Three fourths ounce Canned artichoke hearts;
well rinsed and drained,
quartered
2 One half cup Peeled and cubed baking
potatoes
2 small Thyme sprigs
1 One half cup Milk
Three fourths teaspoon TABASCO pepper sauce
Salt and black pepper; to
taste
Chopped fresh parsley

PREP NOTE: 1 One half cups cleaned and chopped leeks, white and light green
parts only

In medium saucepan, melt butter and saut‚ onion and leeks, covered, about
10 minutes, or until tender. Uncover and cook until leeks are very soft,
about 5 minutes, adding garlic at last minute. Add broth, artichokes,
potatoes and thyme, and simmer 15 minutes, or until potatoes are tender.
Add milk and TABASCO sauce, and simmer 5 minutes longer. Remove from heat
and discard thyme.

In food processor or blender, pur‚e soup until very smooth. Serve hot or
cold, garnished with parsley.

Makes 8 to 10 servings.

Recipe from THE TABASCO COOKBOOK © 1993 by Paul McIlhenny with Barbara
Hunter (Clarkson Potter/Publishers) TABASCO(R) of McIlhenny Co., Avery
Island, LA 70513 KitpathBuster 1998Mar Submitted to McRecipe by Pat
Hanneman

Recipe by: http://www.tabasco.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 23,
1998