Saturday, December 20, 2008

Leek and Potato Soup recipe

Aromatic Leek and Potato Soup
from Almost Vegetarian by Diana Shaw

4 large boiling potatoes, peeled and quartered
2 large leeks, cut in half, cleaned, and sliced into long, thin strips
4 cups (1 quart) water
1 cup buttermilk, or 1 cup low fat or nonfat plain yogurt, whisked until light and thin

S & P to taste
1 cup minced fresh herbs: parsley, chives, cilantro, chervil, dill, or a mixture

In a large saucepan, combine the potatoes, leeks, and water. Bring to a boil over med-high heat, cover, and turn the heat down to med-low. Simmer until the potatoes are tender enough to cut with a spoon, and the leeks are equally soft. This should take about 40 minutes. In a blender or food processor ), puree the vegetables in the cooking water, doing this in batches if necessary, then return to the saucepan if you're not using an immersion blender. Add the buttermilk or yogurt, and heat hte soup slowly over low heat, uncovered, until just warmed through. Season with S & P, and serve warm, sprinkled with the fresh herbs. Or, chill the soup, covered, and serve it cold. Serves 4