Potato Soup (prodigy) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Leeks, white part only
2 tbsp: Flavorless cooking oil,
3 cup: Chicken stock OR low-sodium chicken broth,
3 cup: Water,
1 1/2 lbs: Potatoes, peeled and roughly diced
1/2 tsp: Nutmeg,
1 tsp: Salt, or to taste
1/4 tsp: White pepper,
Sour cream,
Chopped chives,
Directions:
REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and
reserve for another use. Slice the light part into 1/2-inch rounds,
wash well and set aside on a plate. Heat the oil in a pot, over
medium heat, and add the leeks. Cook, stirring, for 5 minutes. Add
stock, water, potatoes, nutmeg, salt and pepper. Raise heat to high,
cover and bring to a boil. Reduce heat to low and simmer, uncovered,
for 30 minutes. Remove from heat and puree the soup in batches. Place
pureed soup in a pot and reheat, covered, over low heat. To serve,
place a generous dollop of sour cream in the bottom of each soup bowl
and sprinkle with chopped chives. Transfer piping hot soup to a
tureen or pitcher and pour into bowls at the table. Refrigerate soup
for up to 3 days or freeze the soup in 3-cup batches.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp
reserve for another use. Slice the light part into 1/2-inch rounds,
wash well and set aside on a plate. Heat the oil in a pot, over
medium heat, and add the leeks. Cook, stirring, for 5 minutes. Add
stock, water, potatoes, nutmeg, salt and pepper. Raise heat to high,
cover and bring to a boil. Reduce heat to low and simmer, uncovered,
for 30 minutes. Remove from heat and puree the soup in batches. Place
pureed soup in a pot and reheat, covered, over low heat. To serve,
place a generous dollop of sour cream in the bottom of each soup bowl
and sprinkle with chopped chives. Transfer piping hot soup to a
tureen or pitcher and pour into bowls at the table. Refrigerate soup
for up to 3 days or freeze the soup in 3-cup batches.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp
Tags
Soups