American Cuisine
Ingredients:
- 2 tbsp unsalted butter.
- 1 cup washed and sliced white part
of a leek.
- 2 small potatoes (6 oz), peeled and
cubed.
- 1 medium carrot, peeled and sliced.
- 1
¼ cups Vegetable or Chicken Stock.
- 1 cup broccoli.
- ½ cup frozen peas.
Directions:
- Peel them just before cooking, and
don’t soak them in water before head, as they will then lose their vitamin C.
- Melt the butter in a saucepan and
sauté the leek for 3 to 4 minutes.
- Add the potatoes and carrot and
pour in the stock.
- Bring to the boil, then reduce the
heat, cover, and cook for 10 minutes.
- Add the broccoli and the frozen
peas and continue to cook for about 6 minutes or until the vegetables are
tender.
- Puree in a food mill or blender
rather than in a food processor.