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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Aztec Dujour10 6 servings

INGREDIENTS

1 lg Leek; white part plus an
; inch of the green,
; sliced into thin
; rounds
Kernels from 6 ears of corn; about 4 cups
1 lb New potatoes; peeled and neatly
; diced
8 Opal or green basil leaves plucked; stems reserved
2 tb Plus 2 teaspoons butter or vegetable oil
1 lg Onion; finely diced
1 Bay leaf
4 Thyme sprigs
Salt and freshly milled white pepper; to taste
1 lg Yellow or orange bell pepper; diced
1 c Cooked white beans; heirloom beans such
; as White Aztecs,
; optional
2 c Milk
Finely snipped chives

INSTRUCTIONS

First make a stock with the trimmings from the soup vegetables: Cover
two cups of the leek greens, chopped, the corn cobs, potato peelings,
and basil stems with 6 cups water. Add a teaspoon salt, bring to a
boil, then simmer for 30 minutes. Strain into a measuring cup.
Melt 2 tablespoons butter in a soup pot and add the onion, leek, bay
leaf, and thyme. Cook over low heat until the onion is soft, 10 to 12
minutes, stirring occasionally. Add the potatoes, 4 cups of the
stock, and 1 1/2 teaspoons salt. Bring to a boil, then lower the heat
and simmer, partially covered, until the potatoes are tender, about
20 minutes. While the soup is simmering, stew the peppers in the
remaining butter and a few tablespoons water until tender, about 10
minutes. Press some of the potatoes against the side of the pot to
break them up; then add the corn, milk, and cooked beans, if using.
Simmer until the soup is heated through and the corn is tender, about
5 minutes.
Thinly slice the basil leaves. Add the stewed peppers to the soup and
serve with freshly ground white pepper, the basil, and chives
sprinkled into each bowl.
Yield: 4 to 6 servings
CHEF DU JOUR DEBORAH MADISON SHOW #DJ9494
Busted and entered for you by: Bill Webster
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