A Chilled Soup of Leek, Potato and Beet |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This soup is very refreshing on a hot day. Ingredients:
3 tablespoons olive oil or 3 tablespoons butter |
2 leeks, cleaned and minced |
3 medium potatoes, cut in thin slices |
3 medium beets, cleaned and grated on the large holes of a box grater |
5 cups vegetable broth or 5 cups chicken broth |
1 cup cream |
milk |
1 teaspoon minced dill |
Directions:
1. Put oil, leeks and potatoes in a medium-sized saucepan.
2. Saute over medium heat, stirring constantly, until softened, about 8-10 minutes.
3. Add grated beets, saute 1 minute longer and add broth to pan.
4. Reduce heat to medium-low and simmer for approximately 1/2 an hour, until vegetables are practically melted into the broth.
5. Puree them in a blender or using an immersion blender (be careful with the immersion blender!).
6. Season to taste.
7. Add the cream and heat well, but do not boil.
8. Remove from heat.
9. If soup is too thick, thin it with a bit of milk.
10. Cool and refrigerate.
11. To serve: Sprinkle minced dill over top.
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