Potato
Leek Soup
Serves: Eight 8 ounce portions
Ingredients:
2 teaspoons olive
oil
5 each (about 1.5 lb) medium
potatoes, peeled and diced in ½ in cubes
1 each medium parsnip, washed, peeled
and diced in ½ inch cubes
2 each medium leeks
1 each sprig of sage
6 each sprigs
of thyme
1 each bay
leaf
3 cups vegetable or chicken stock
3 cups water
To taste salt & pepper
Method of Preparation:
1.
Preheat oven to 375F
2.
In a large bowl, toss
potatoes and parsnips with 1 teaspoon olive oil, salt and pepper. Spread in a
single layer on a sheet pan and roast until tender, about 20 minutes. (Alternatively,
spray sheet pan and diced vegetables with olive oil spray.)
3.
In the meantime, prepare
the leeks by cutting them lengthwise and fanning their layers under running
water to rinse the dirt hiding inside. Soaking the leeks in a bowl of water
will also help dislodge hidden dirt. Cut off the dark green tops and reserve
for making stock. Slice the light green and white part of the leeks crosswise
into 1/4 inch slices.
4.
In a large, covered pot
over medium heat, sweat the leeks in remaining tablespoon of olive oil until
leeks are softened, about 10 minutes.
5.
Add roasted potatoes and
parsnip, herbs, bay leaf and stock to pot, cover and simmer for about 10
minutes.
6.
Remove bay leaf and herb
springs from pot. Using an immersion blender or standing blender, mix about
half the soup for a chunky soup, or all of it for a smooth soup.
7.
Season to taste and
serve with a garnish of scallion or chives.
Nutritional
Information: Per serving (Eight 1-cup servings in recipe):
Calories:
83 Vitamin A:
6%
Cal from
Fat: 10 Vitamin C:
31%
Total
Fat: 1.1 g Calcium:
3%
Saturated
Fat: 0 g Iron: 7%
Cholesterol:
0 mg Sodium: 286 mg
Carbohydrates:
17 g Fiber: 3 g
Sugar: 3 g Protein: 1.9 g
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