December 18, 2011

Leek Soup with Potatoes & Carrots

So far, I have loved every leek soup I've tried.  I think it's because the flavor of leeks is perfect for soups.  The recipe I made for dinner tonight comes from Mark Bittman's book "How to Cook Everything Vegetarian."

I chose this recipe because it utilized three CSA items - leeks, potatoes and carrots.  The original recipe does not call for the soup to be puréed, but after trying the soup straight by the book, I got my immersion blender out.  I love the creamy texture that puréeing gives soup.



Leek Soup with Potatoes & Carrots

Prep Time: 5 minutes
Cook Time: 25 minutes


Ingredients (4 servings)
  • 2 tablespoons olive oil
  • 3 medium potatoes, washed well and cut into small pieces
  • 3 leeks, white and light green parts only, well washed and sliced into thin rings
  • 1 cup shredded carrots
  • 5 cups vegetable stock
Instructions
  • Heat oil over medium heat in a stockpot.
  • When the oil is hot, add the vegetables and sprinkle with salt and pepper. Cook, stirring, for 3 minutes.
  • Add the stock and cook until the vegetables are very tender, about 20 minutes.
  • Purée the soup in a blender or with an immersion blender, if desired. I puréed approximately 75% with an immersion blender, because I wanted some remaining chunks of potato.
Recipe adapted from: How to Cook Everything Vegetarian by Mark Bittman (page 106)
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