2/3 c cream 2 leeks 1 lb green cabbage 1 lb potatoes 1/2 c butter Peel potatoes and boil until soft. Finely chop leeks and cabbage. Saute’ in butter until soft. Add to potatoes with cream and mix until smooth. Salt and pepper to taste
1 pkg cheese tortellini
1 pint heavy whipping cream
1 can cream mushroom soup
2 cloves garlic, minced
3 green onions, minced
12 oz mozzarella cheese, grated
1 cup frozen peas
In a sauce pan combine cream, soup, garlic, onions and basil. Simmer on low till blended and creamy. Stir in Mozzarella cheese and continue to stir till melted. .
Cook tortellini in a large pot until soft. Add peas for the last 5 min of cooking. Drain and pour sauce over tortellini. Serve with freshly grated parmesan cheese.