Two Potato Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Chicken stock or broth,
1 tbsp: Olive oil,
4 cup: Leeks, white part only, carefully washed and chopped
1 tsp: Garlic, minced
1/2 tsp: Ground red pepper,
2 cup: White potatos, cut into 1/2 inch cubes
1 cup: Sweet potatos, cut into 1/2 inch cubes
1 tsp: Curry powder,
1/2 tsp: Garlic powder,
1 pinch: Turmeric, to taste
Sprig mint,
1 tbsp: Lemon juice,
Directions:
finely chopped red, green, and yellow peppers for garnish
Heat olive oil in a heavy-bottomed saucepan or dutch oven over medium
heat. Add the leeks, garlic, and red pepper and saute until the leeks
are translucent, about 3 to 5 minutes. Add the chicken stock and
bring to a boil. Add white and sweet potatos, and return to a boil.
Reduce the heat and simmer gently until the potatos are tender, about
20 to 25 minutes.
Cool slightly. Puree in a blender or food processor until smooth and
return to the pot. Bring the puree to a simmer, then reduce the
heat. Stir in the curry powder, garlic powder, turmeric, lemon juice,
and mint. Simmer for another 3 to 5 minutes until the flavors have
mingled. Serve hot with a sprinkle of chopped peppers.
Serves 6.
Posted by Alison Meyer. Courtesy of Fred Peters.
Source from luhu.jp
Heat olive oil in a heavy-bottomed saucepan or dutch oven over medium
heat. Add the leeks, garlic, and red pepper and saute until the leeks
are translucent, about 3 to 5 minutes. Add the chicken stock and
bring to a boil. Add white and sweet potatos, and return to a boil.
Reduce the heat and simmer gently until the potatos are tender, about
20 to 25 minutes.
Cool slightly. Puree in a blender or food processor until smooth and
return to the pot. Bring the puree to a simmer, then reduce the
heat. Stir in the curry powder, garlic powder, turmeric, lemon juice,
and mint. Simmer for another 3 to 5 minutes until the flavors have
mingled. Serve hot with a sprinkle of chopped peppers.
Serves 6.
Posted by Alison Meyer. Courtesy of Fred Peters.
Source from luhu.jp