Ingredients
- 1 leek only (white)
- 1/2 lemon
- 4 quart nonreactive saucepan
- 3 c chicken stock
- 2 1/2 cups stock
- 1 lb jerusalem artichokes
- 1/2 cup stock
- 1/2 c cream (heavy)
- 4 tb butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 slice carrot (sliced into)
a drum sieve. Return soup to a clean saucepan and reheat. Ladle soup into warm soup bowls and dust each Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6747 ----
