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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This creamy soup is the perfect starter for anything from a tailgate party to an elegant dinner party. Pour it into thermoses to keep it hot. From an October 1988 Bon Appetit section Great Cook/ Great Party that featured recipes from a Homecoming Football Picnic. Ingredients:
3 tablespoons butter |
1 1/2 lbs carrots, peeled and sliced |
2 leeks, white part only, sliced |
1 3/4 lbs boiling potatoes, peeled and cut into 1/2-inch dice |
1/2 teaspoon dried thyme, crumbled |
7 cups chicken stock or 7 cups low sodium chicken broth |
1/2 cup dry vermouth |
2 cups whipping cream |
salt and white pepper, to taste |
fresh lemon juice |
fresh thyme, minced (optional garnish) |
Directions:
1. Melt butter in large saucepan over medium-low heat.
2. Add carrots and leeks and cook until leeks are tender, stirring occasionally, about 10 minutes.
3. Mix in potatoes and 1/2 teaspoon thyme.
4. Add stock and vermouth; simmer until potatoes are tender, about 25 minutes.
5. Puree soup in batches (or use an immersion blender) in processor or blender;return to saucepan.
6. Add cream, season with salt, pepper and lemon juice.
7. (can be prepared 2 days ahead. Cover and refrigerate.).
8. Stir over medium heat until warmed through.
9. Garnish with minced fresh thyme and serve.
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