Potage à la Purée de Poireau

Ingredients

• 4 large leeks
• 2 ounces butter
• Ys teaspoonful sugar
• 1 pint white bouillon
• 1 tablespoonful butter
• 1 tablespoonful flour
• 1 pint white bouillon
• Y« cup of mushroom liquor
• 3 pints bouillon

Method

1. 1

   Clean and wash the leeks, cut them into fine slices, and melt the butter in a saucepan.

2. 2

   Add the leeks and sugar, cook and stir for 10 minutes.

3. 3

   Add the white bouillon and cook until tender.

4. 4

   Melt the butter, add the flour, stir for a few minutes, then add the white bouillon, mushroom liquor, and a bouquet.

5. 5

   Boil for 10 minutes, remove the bouquet, add the leeks, and cook for 15 minutes.

6. 6

   Press through a sieve, season to taste, and serve with boiled rice.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 30. The excerpt below is the record exactly as published.

otage h la Pur6e de Polreau.— Clean and wash 4 large leeks ; cut them in fine slices ; melt 2 ounces butter in a saucepan ; add the leeks and Ys teaspoonful sugar ; cook and stir 10 minutes ; add 1 pint white bouillon ; cook until tender ; melt 1 tablespoonful butter; add 1 tablespoonful flour; stir for few minutes; add 1 pint white bouillon, Y« cup of mushroom liquor, and a bouquet ; boil 10 minutes ; remove the bouquet ; add the leeks, and cook 15 minutes ; then add 3 pints bouillon

Cook this with the app: pantry check, scaling, and the assistant.