| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Plus 1 tablespoon vegetable oil |
| 3 |
md |
Leeks, trimmed and coarsely chopped |
| 1 |
lg |
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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