| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Swiss |
Veg09 |
2 |
servings |
INGREDIENTS
| 2 |
tb |
Roasted garlic olive oil |
|
|
OR 1 tablespoon each roasted garlic and |
|
|
Basil or rosemary olive oil |
| 3 |
c |
Thinly sliced leeks |
|
|
Separated into rings |
|
|
(white and light green parts) |
|
|
Thoroughly rinsed and drained |
| 4 |
c |
Boiling water |
| 1 1/2 |
tb |
Instant vegetable stock powder |
| 3/4 |
ts |
Salt; or to taste |
| 10 |
oz |
Packaged frozen chopped spinach |
| 1 |
c |
Unseasoned instant mashed potato flakes |
|
|
(Barbara's are good) |
|
|
Freshly ground black pepper; to taste |
| 3 |
tb |
Minced fresh parsley; for garnish |
|
|
(optional) |
INSTRUCTIONS
Makes 2 hearty servings Prep: under 10 minutes. Cooking: under 15 minutes
There is nothing like a good leek and potato soup, with-its mellow-texture
and harmonious flavors. It feels like magic to be able to produce such a
satisfying rendition of this recipe in a matter of minutes.
My secret weapon is instant potato flakes. Just stir them in and watch the
soup develop a creamy thickness and a distinctive potato flavor in about
thirty seconds. While I wouldn't rave about instant mashed potatoes, the
flakes are surprisingly delicious in this think soup.
What about the green in the recipe's title? I've taken the liberty of
tampering with the classic components by adding spinach, which gives the
soup a whole new dimension-plus cheerful flecks of verdant color.
In a soup pot, heat 1 tablespoon roasted garlic oil and saute the leeks,
stirring frequently, until they begin to brown, about 3 minutes. Add the
boiling water, stock powder, and salt and bring to a boil. Add the spinach,
cover, and cook, occasionally breaking up the block of spinach with a fork,
until the spinach is cooked but still bright green, 5 to 8 minutes.
Turn the heat down to a simmer and sprinkle in the potato flakes while you
stir. The soup will thicken almost immediately Add black pepper to taste
and the additional tablespoon of infused olive oil. Sprinkle each serving
with the parsley if you wish.
Green leek, potato, and corn soup: Add 1 cup of defrosted corn kernels
along with the potato flakes.
Leek and potato soup with fresh chard: Omit the spinach and add 1/2 pound
Swiss chard, trimmed and finely chopped. Cook until the chard is tender, 3
to 5 minutes, before adding the potato flakes.
Recipe by: Lorna Sass' Short-Cut Vegetarian, page 61
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