Potato and Leek Soup
(2 to 4 servings)
KITCHEN CUT-UPS!® Recipe #37
Ingredients:
1 tablespoon CHALLENGE butter1 clove minced garlic
1 medium spanish onion - cut in 1/4" strips
2 1/2 cups sliced, cleaned leeks (white part only)
3 cups diced potatoes
1/2 teaspoon MORTON & BASSETT black pepper
1 teaspoon ANGOSTURA low-sodium worcestershire sauce
3 cups chicken broth
approximately 1/2 cup heavy cream
Note: Clean leeks by cutting incisions lengthwise around the leek and then rinsing under cold water. Do this carefully. The leeks are a very sandy vegetable.
Directions:
1. Melt the butter in a sauce pan.2. Add minced garlic, sliced onion and sliced leeks.
3. Mix ingredients and cover pan. Let cook for approximately 1 minute.
4. Add chicken broth, diced potatoes, worcestershire sauce and pepper.
5. Mix ingredients, cover pan and bring to a boil. Reduce to simmer and cook until potatoes are tender (approximately 20 minutes).
6. Blend mixture in a blender, leaving some texture to the vegetables. Be careful to do it slowly, stopping the machine occasionally and opening the top to release built-up steam. Otherwise, the pressure may force hot soup out of the blender.
7. Return blended soup back to the sauce pan. Mix in heavy cream and adjust seasoning as necessary. Serve with a strip of the leek green for garnish.
Last update: December 5, 1995
Copyright © 1995 Clever Cleaver Productions
I present this in what I believe to be Fair Useage.
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