 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is probably my favorite soup. It is traditionally served cold like gazpacho, but is just as good hot. Ingredients:
2 oz butter |
1 onion, minced |
3 leeks, sliced 1/4 |
6 new potatoes (or 3 russets) peeled and diced |
1 1/2 pints vegetable stock |
1 small bunch fresh parsley, finely minced |
to garnish |
1/2 cup single cream or sour cream |
2 tbsp snipped chives |
Directions:
1. Boil the potatoes till they are soft enough to mash with a fork
2. Heat the butter in a large frypan
3. Add the onions and the leeks. Take care when slicing the leeks to make sure all the sand has been washed out of them
4. Sautee the leeks and onions till they are soft
5. Pour in the stock. Bring to the boil. Then reduce heat and simmer, covered, about 15 minutes.
6. add the parsley and potatoes in and simmer another 5 minutes
7. Remove from heat and pour into a blender. Pulse the soup till it's all liquefied.
8. Return to the frypan and season with salt and pepper
9. Heat the sour cream in a double boiler till it's a bit runny
10. Garnish with the sour cream and chives, and serve.
|
|