| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Plus 1 tablespoon vegetable |
|
|
oil |
| 3 |
|
Leeks, trimmed and coarsely |
|
|
chopped |
| 1 |
|
Head garlic, cloves |
|
|
separated and peeled |
| 3 |
lb |
Sweet potatoes, peeled and |
|
|
cut into 1-inch chunks |
| 8 |
c |
Chicken stock or water, up |
|
|
to 10 |
|
|
Salt and freshly ground |
|
|
black pepper |
| 1/2 |
c |
Crumbled feta cheese |
| 1/4 |
c |
Finely chopped fresh chives |
INSTRUCTIONS
In a large heavy pot heat 3 tablespoons oil and saute the leeks until
tender, about 5 to 8 minutes. Reserve 3 large cloves of the garlic.
Add the remaining garlic and sweet potatoes to the pot and stir to
combine. Add enough chicken stock or water to barely cover the
vegetables. Season with salt and pepper. Bring to a boil, reduce heat
and simmer until the sweet potatoes are very tender about 20 to 30
minutes. Cut the reserved 3 cloves of garlic into very thin slices. In
a small skillet heat the remaining 2 tablespoons oil and cook the
sliced garlic until golden. Transfer garlic chips to paper towels to
drain. In a blender puree the soup, in batches, until smooth and
transfer to another pot. Taste soup and adjust seasoning if necessary.
Return soup to a simmer. Ladle soup into serving bowls and garnish
with garlic chips, crumbled feta cheese and chives. Yield: 6 servings
Recipe by: Cooking Live Show #CL8872 Posted to MC-Recipe Digest V1
#596 by Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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