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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From our local paper Ingredients:
1 tablespoon olive oil or 1 tablespoon unsalted butter |
1 large leek, white and pale green parts only, cleaned and diced |
1 celery rib, finely diced |
2 shallots, minced |
1 garlic clove, minced |
3 cups vegetable broth |
2 cups silk plain soymilk |
2 cups fresh corn kernels (thawed) or 2 cups frozen corn kernels (thawed) |
2 medium potatoes, peeled and finely diced |
1 bay leaf |
1/2 teaspoon fresh thyme |
1 teaspoon kosher salt |
1/2 red bell pepper, seeded and finely diced |
fresh ground black pepper |
1 -2 tablespoon chopped fresh chives (to garnish) or 1 -2 tablespoon fresh tarragon (to garnish) |
Directions:
1. Heat oil in a heavy stockpot or Dutch oven over medium heat.
2. Add leek, celery, shallots and garlic and cook over medium heat 3 to 4 minutes.
3. Add vegetable broth, soymilk, corn, potatoes, bay leaf, thyme and salt.
4. Bring to boil and simmer 5 to 7 minutes or until potatoes are tender.
5. Transfer 1 cup vegetables and 1/2 cup broth to food processor or blender and puree until smooth.
6. Return to pot.
7. Add bell pepper and simmer another 2 minutes.
8. Season with pepper to taste and garnish with chopped chives.
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