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

INGREDIENTS

1 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 T Plus 2 teaspoons butter or
vegetable oil
1 Onion, finely diced
1 Bay leaf
4 Thyme sprigs
Salt and freshly milled
white pepper to taste
1 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
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 222
Calories From Fat: 74
Total Fat: 8.5g
Cholesterol: 16.7mg
Sodium: 292.6mg
Potassium: 486.5mg
Carbohydrates: 29.4g
Fiber: 6.9g
Sugar: 6.8g
Protein: 9.5g


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