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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a wonderful recipe for a winter afternoon! Ingredients:
2 mediumsliced (white part only) leeks |
1/3 c. of plain raw white rice |
3 c. of celery stalks sliced |
4 c. of light chicken stock |
3-4 medium sized baking potatoes |
3 tbsp. of butter |
2 c. of milk |
3 tbsp. of fresh tarragon or chervil or parsley |
1/4 c. of heavy cream |
1/4 tsp. of salt |
dash of sugar salt and pepper |
Directions:
1. First you add vegetables and cook over medium flame approx. 10 min.
2. Now you add the liquid and bring to the boil.
3. Now stir in the rice, simmering approx. 25 minutes.
4. Next you will take the 3-4 medium baking potatoes place in boiling water, throw in a dash of salt.
5. After veggie are tender, draing cooking water into leeks and celery.
6. Now puree the potatoes with 1 c. of milk .
7. Next you will whisk in a second cup of milk.
8. The blend the leek and celery mixture with its liquid, into the potatoes.
9. Bring all of this to a simmer.
10. Add the rest of you seasonings and take off the flame.
11. Finally, add your herbs and cream and serve!
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