Part 35 (1/2)

POTATO-AND-LEEK SOUP.

2 tablespoons b.u.t.ter

2 cloves diced garlic

2 good-sized potatoes (or about 1 pound)

2 good-sized leeks (or about 1 pound)

4 cups chicken broth

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup milk or light cream

Clean and chop white part of the leeks. Melt the b.u.t.ter in a large saucepan and add the chopped leeks and garlic. Saute them over low to medium heat until the leeks are soft (about 10 minutes). Stir frequently; do not brown.

Add all the remaining ingredients to the pan except the milk/ cream. Bring the soup to a boil and then let it simmer for 15- 20 minutes.

If you prefer a smooth soup, mash the potatoes in the pan, or puree them in a blender. Just before serving, pour the milk/ cream into the soup; stir well, and heat through.

Serves 4.

MINI SPINACH QUICHES.

1/2 cup b.u.t.ter or margarine, softened

1 package (3 ounces) cream cheese, softened

1 cup all-purpose flour

3 slices bacon

1/4 cup chopped green onion

2 eggs

1/2 cup half-and-half

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 (10-ounce) package frozen spinach, thawed and

well drained (use your hands to squeeze out the

water).

In a small mixing bowl, cream b.u.t.ter and cream cheese. Add flour; beat until well blended. Shape into 24 b.a.l.l.s. Press b.a.l.l.s into the bottom and the sides of greased mini m.u.f.fin cups.