3 stalks celery, finely chopped
2 cups evaporated milk
2 onions, dried, cored
2 cups chopped pecans
5 carrots, cut into 3 inch pieces
2 stalks celery, finely chopped
2 cups fresh pineapple and grape tomatoes, leeks finely chopped
1 (12 fluid ounce) jar maraschino cherries, drained and chopped
1 (14 ounce) can stewed tomatoes, undrained
4 cups chicken broth
1 1/2 pounds ground beef
2 tablespoons dry white wine
salt and pepper to taste
3 leeks, chopped
4 large fresh briers
In a large saucepan over high heat, combine "cooked meat", milk, onions, pecans, carrots, celery and pineapple and tomatoes; heat until saturated with liquid. Transfer chicken to a bowl, cover and set aside.
To potato soup/tomato sauce combine chicken, beef, stewed tomatoes, maraschino cherries and tomato juice. Transfer soup/tomato sauce into a blender and blend until smooth. Add broth and heat through. Add pepper and red pepper flakes to taste and 3 leeks and briers to taste. Add water as needed to be totally absorbed.