Leek, Potato, and Tarragon Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Recipe found on - Bon Appetit/April 2003 edition. A very nice soup to make for the chilly months ahead. Ingredients:
3 tablespoons butter |
2 leeks, sliced (white and pale green parts only) |
1 small onion, chopped |
4 garlic cloves, sliced |
2 tablespoons water |
1/2 lb red potatoes, unpeeled, cut into 1/2-inch pieces |
4 cups low sodium chicken broth or 4 cups vegetable broth |
2 teaspoons fresh tarragon, chopped |
1/2 cup whipping cream |
1/2 cup plain yogurt |
Directions:
1. In a large heavy pot melt the butter over medium heat. Add the leeks, onion, garlic, and 2 tablespoons of water and cook approximately 10 minutes or until the leeks are golden brown.
2. Add potatoes and broth, bring to a boil. Reduce heat to low and simmer approximately 10 minutes or until potatoes are fork tender. Stir in tarragon, cream and yogurt, season to taste with salt and pepper.
3. Serve immediately.
|
|