RECIPES FROM OESOPHAGEAL PATIENTS

IKE'S POTATO AND LEEK SOUP

This recipe has been a mainstay for us over many years. Anytime either of us is ill it is one thing we can eat with no problems. It is not a Fettucine with Smoked Salmon but it is good for the purpose. Jan has been eating about half a cup at a time several times a day with no ill affects starting yesterday. She just came home Thursday afternoon.

Potato or Potato Leek Soup

• 4 cups diced potatoes (yukon gold is best)
• 3 to 4 cups leeks--white part, minced
• 5 Tablespoons butter or olive oil
• 4 cups milk
• 1 cup chicken broth
• 3 Tablespoons flour
• salt pepper
• pinch cayenne

1. Cook potatoes in water until very soft---mash most while in pot with cooking water
2. Saute leeks in butter until tender
3. Make thin paste with flour and water
4. Combine all ingredients in soup pot
5. Cook over low heat --just simmer lightly, 30-40 minutes--allow to just barely boil briefly then turn down heat to simmer--otherwise milk may curdle.

When selecting leeks at grocery pick ones that have six inches of white stalk---you cannot use most of the green portions----do not use more than an inch or two of green stalk above white blanched portions. The only alternative is to buy more in order to have at least 3 cups of white blanched leeks.

Variation to Leek Soup:::very good for EC patient post surgery learning to eat again. Omit leeks and add additional 1 1/2 cups diced potatoes optional---1 medium onion minced Add 1/3 lb sharp cheddar grated

,,,,,,,,,,,,,,,,,,,,,,,,,Take care,,,,,,,,,,,,,,,,,,,,,,,,Ike