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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe comes from an old Yorkshire cookbook I picked up in England, where leeks are very popular. The curry powder lends jut the right amount of zip, writes Valerie Engel of San Jose, California. I like to serve the soup with French bread, followed by scones with lemon curd for dessert. Ingredients:
1 pound leeks (white portion only), thinly sliced |
1 pound carrots, coarsely chopped |
2 teaspoons butter |
1 medium potato, peeled and diced |
1/2 teaspoon curry powder |
4 cups reduced-sodium chicken broth |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil.
2. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender. Cool slightly.
3. Process in batches in a food processor or blender until pureed. Return to the pan; heat through. Yield: 6 servings.
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