/ Other Sauces
light cream or half & half
1Strip outer portion of leek, wash well, slice in half lengthwise.
2Heat the leeks and onions in butter "until transparent", don't brown.
3Add potatoes and chicken stock, heat to boiling, then reduce to simmer. Cook uncovered until potato pieces are tender, about 30 minutes or so.
4Puree the whole mess in a blender. Run through sieve, or old stocking if so inclined.
5Add cream (Arf-n-arf) and tabasco, stir well.
7Stir in yogurt just before serving. Float some chives on top.
8On M/S FANTASY, they cut a thin (about a pencil width) asparagus tip into pieces about 3/8" long. Stir into the "fishy sauce". Tasted great.
About Chuck's "Fishy Sauce"