CHUCK'S "FISHY SAUCE"

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Chuck's

Contributed by: Chuck Farmer

Provided by Cindy McLaughlin @GrammiMac

Categories     Other Sauces

Number Of Ingredients 10

3/4 pound(s) leeks
1 medium onion, chopped
2 tablespoon(s) butter
2 large potatoes, chopped
3 cup(s) chicken stock
2 cup(s) light cream or half & half
1 cup(s) yogurt, plain
1 dash(es) tabasco
1 bunch(es) chives, chopped
1 stalk(s) asparagus, optional

Steps:

  • Strip outer portion of leek, wash well, slice in half lengthwise.
  • Heat the leeks and onions in butter "until transparent", don't brown.
  • Add potatoes and chicken stock, heat to boiling, then reduce to simmer. Cook uncovered until potato pieces are tender, about 30 minutes or so.
  • Puree the whole mess in a blender. Run through sieve, or old stocking if so inclined.
  • Add cream (Arf-n-arf) and tabasco, stir well.
  • Chill well.
  • Stir in yogurt just before serving. Float some chives on top.
  • On 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.

*** Explore more Chuck's "Fishy Sauce" Recipes »

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