Potato Leek Soup with Cheddar Sesame Crackers

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Thursday, January 01, 2004

Categories:

Asian/Appetizers-Side Dish

Yield:

8 servings

Ingredients:

For the Soup:1/2 Gal Chicken Stock or Chicken Broth
1 cup Carrots, diced
1 cup Celery, diced
1 Cup Yellow Onion, diced
2 Cups Leeks, washed and chopped
1/2 Pound Russet Potatoes, skinned, chopped
Salt and Pepper to taste

For the Crackers
1 Cups AP Flour
4 oz Cheddar Cheese
1 tsp Dried Oregano
1/4 tsp Salt
1/4 Cup Vegetable Oil
1/4 to 1/2 Cup Water

Directions:

Combine the flour, cheese, oregano and salt in a food processor. Add the oil
and mix until a coarse meal is achieved. Add the water gradually until the
dough forms and pulls away from the sides of the bowl.

Divide the dough into 6 equal parts

Generously flour a cutting board and roll very thin - 1/8 in. Cut into
interesting shapes and sprinkle with sesame seeds.

Bake at 325 F until golden brown for about 15-20 minutes.

Nutrition Facts:

Source:

Thyme - An American Bistro - NE corner of 31st and Harvard - www.webthyme.net