Leek Potato & Celeriac Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Butter,
4: Leeks, roots & tops removed
3 medium: Potatoes, scrubbed - and cut into 1/2" slices
1: Celeriac knob, peeled - and cut into 1" chunks
4 cup: Chicken or vegetable stock,
Thyme, basil and/or marjoram, (Fresh), to taste
Directions:
Melt butter in stockpot.
Slice leeks into 1/4-inch slices and add to stockpot.
Saute for 5 minutes until golden. Add potatoes and celeriac and
saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup
stock, cover and continue to cook until potatoes are tender, about 25
minutes. Remove from heat.
Pour vegetables and stock into a food processor or blender and puree.
Return puree to stockpot and add remaining stock and herbs. Cover and
simmer for 15 to
20 minutes. Serve hot.
From: The Cooks Garden catalog - Spring/Summer 1990 - page 8
Source from luhu.jp
Slice leeks into 1/4-inch slices and add to stockpot.
Saute for 5 minutes until golden. Add potatoes and celeriac and
saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup
stock, cover and continue to cook until potatoes are tender, about 25
minutes. Remove from heat.
Pour vegetables and stock into a food processor or blender and puree.
Return puree to stockpot and add remaining stock and herbs. Cover and
simmer for 15 to
20 minutes. Serve hot.
From: The Cooks Garden catalog - Spring/Summer 1990 - page 8
Source from luhu.jp
Tags
Soups