| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Dutch |
Soups, Vegetables, Potatoes |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken stock or broth |
| 1 |
tb |
Olive oil |
| 4 |
c |
Leeks, white part only, carefully washed and chopped |
| 1 |
ts |
Garlic, minced |
| 1/2 |
ts |
Ground red pepper |
| 2 |
c |
White potatos, cut into 1/2 inch cubes |
| 1 |
c |
Sweet potatos, cut into 1/2 inch cubes |
| 1 |
ts |
Curry powder |
| 1/2 |
ts |
Garlic powder |
| 1 |
pn |
Turmeric, to taste |
|
|
Sprig mint |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
finely chopped red, green, and yellow peppers for garnish
Heat olive oil in a heavy-bottomed saucepan or dutch oven over medium heat.
Add the leeks, garlic, and red pepper and saute until the leeks are
translucent, about 3 to 5 minutes. Add the chicken stock and bring to a
boil. Add white and sweet potatos, and return to a boil. Reduce the heat
and simmer gently until the potatos are tender, about 20 to 25 minutes.
Cool slightly. Puree in a blender or food processor until smooth and
return to the pot. Bring the puree to a simmer, then reduce the heat. Stir
in the curry powder, garlic powder, turmeric, lemon juice, and mint. Simmer
for another 3 to 5 minutes until the flavors have mingled. Serve hot with a
sprinkle of chopped peppers.
Serves 6.
Posted by Alison Meyer. Courtesy of Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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