Recipe for Red Potato and Leek Soup

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Yield:

Ingredients:

Amount	Ingredient
1 sm	parsnip, peeled and cut into small dice
2 oz	butter or any desired oil (1/4 cup)
1 lrg	leek, white part only, julienned (reserve small handful to fry for garnish)
1 sm	yellow onion, cut into small dice
2 oz	Oregon pinot gris or other white wine (1/4 cup)
2 x	to 2 1/2 cups chicken, beef, vegetable or seafood stock
1/2 x	to 2 cups whipping cream or milk, depending on desired richness
1 lb	red potatoes, peeled and cut into 1 inch pieces
1 x	bay leaf
	Bouquet garni (dried thyme, parsley stem, garlic and peppercorns tied into
	(cheesecloth with butchers twine)
	Salt and white pepper

Instructions:

Instructions: In a large stockpot, cook parsnip with butter on medium heat until semisoft, about 10 to 15 minutes. Add leek and onion, and continue to cook on medium heat until onion is translucent. Add wine and cook 1 to 2 minutes. Add stock, cream, potatoes, bay leaf and bouquet garni.

Bring to low boil and simmer until potatoes are fork-tender about 25 to 30 minutes. Remove bay leaf and bouquet garni and season with salt and white pepper to taste. Garnish with fresh herbs and fried leeks.

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