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Blue Solaise Leeks are the secret behind the rich flavor of this hearty fall soup, which combines equal parts of leeks and potatoes making it a winner every time.
4 tablespoons butter
4 tablespoons olive oil
4 cups coarsely chopped Blue Solaise Leeks
4 cups chopped potatoes
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| Melt 4 tablespoons butter with 4 tablespoons olive oil over medium heat. Add 4 cups coarsely chopped Blue Solaise Leeks, and stirring frequently, cook 5 minutes. Add 4 cups chopped potatoes, season with salt and freshly ground pepper. Add enough water or stock to cover and simmer on low heat until potatoes are soft, about 45 minutes. Remove from the heat, puree in a blender, adding 1/2 cup cream, if desired.
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© Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author. |
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