| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Garden2 |
6 |
servings |
INGREDIENTS
| 5 |
tb |
Olive oil |
| 3 |
lg |
Leeks – (white; pale green parts only), sliced |
| 1 3/4 |
lb |
Russet potatoes; peeled, diced |
| 1 |
lg |
Yellow onion; chopped |
| 1 3/4 |
ts |
Vegetable broth |
|
|
Salt and pepper; to taste |
| 1/2 |
c |
Chopped green onions |
INSTRUCTIONS
Heat oil in heavy large pot over medium-low heat. Add leeks, potatoes, and
onion to heated pot. Saute until onion is just translucent. Add broth and
bring soup to a boil. Reduce heat to medium-low and simmer until all
vegetables are tender, about 20 minutes. Working in batches, puree about
four or five cups of the soup in a blender. Return puree to the pot. Season
with salt and pepper. Heat to serving temperature. Garnish with chopped
green onions. Serves 6.
Comments: This soup can be prepared a day or two ahead. Leeks are a
versatile vegetable and can be served many ways: as a salad of steamed baby
leeks dressed with an herb vinaigrette; cut into short lengths and added to
a vegetable medley; or stir-fried whole with beans, peas and carrots. Use
mainly the white part of the leek, but the tops can be used in soups.
Carefully clean leeks, as dirt becomes lodged between the leaves. Soaking
them for 15 minutes or so will loosen the soil and make the cleaning
easier. Leeks are a good source of calcium, iron, vitamin C, and some of
the B vitamins.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 146
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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