RSVP FOOD MILL - Manual (Page 2)

Leek & Potato Soup
Velvety smooth and delicious! Serve hot or cold. Serves 6.
1/2 cup chopped leeks
(white part only)
2 Tbl. melted butter
4 cups potatoes, thinly sliced
4 cups chicken stock
1-2 cups cream
1. Place chopped leeks in skillet with melted butter over medium
high heat. Sauté 3-5 minutes or until soft.
2. Add the potatoes and chicken stock.
3. Simmer covered 15 minutes or until tender; remove from heat.
4. Process the mixture through the Food Mill fitted with the
medium disk.
5. Stir in the cream until blended. Add salt and pepper to taste.
Easy Applesauce
For the best flavor and texture, cook apples with the skin on and
then purée them in a food mill. Makes about 3-1/2 cups.
4 lbs. apples (8 to 12 medium),
unpeeled, cored, and cut into
rough 1-1/2" chunks
1/4 cup granulated sugar
1/16 tsp. (pinch) of salt
1 cup water
1. Toss apples, sugar, salt and water in heavy stock pot or Dutch
oven. Cover and cook apples over medium high heat until
they begin to break down (about 15 to 20 minutes), stirring
occasionally to break up any large pieces.
2. Process the cooked apples through the Food Mill fitted with the
medium disk. Season with extra sugar or add water to adjust
consistency as desired. Can be covered and refrigerated for up
to 5 days.
Other great uses for the Food Mill:
Sift flour or powdered sugar
Break up sugar lumps
Purée berries for ice cream or dessert sauces
Strain berry seeds for jams or jellies
Sieve lumps from gravy and sauces
FDML 10-09
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