Potato, water cress, leek, basil soup
Source of Recipe
Lisa
Recipe Introduction
I was given this recipe just before Thanksgiving by the mother of a gourmet cook. With a few modification it can simply be made into a vegetarian dish.
All I know is this is a hit with everyone I've served this to. I certainly encourage you to give it a try.
List of Ingredients
3 cups chicken stock, canned chicken broth or equivilant
3 thin-skinned potatoes, unpeeled, diced
1 small onion
1/4 cup tightly packed fresh basil leaves
2 leeks, well rinsed and dried
4 T (1/2 stick) unsalted butter or equivilant
1/2 cup tightly packed watercress leves
light sprinkle of ground allspice
salt & fresh ground pepper to taste
1 cup cream or equivilant
Recipe
l. Combine the stock, potatoes, and onion in a large saucepan. Cook, partially covered over med. heat until the potatoes are almost tender, 15 to 20 minutes
2. Meanwhile, dice the leeks, including the light green tops, Melt the butter over med. heat, add leeks and saute until almost tender. Add the watercress leaves and saute 5 more min.
3. Add the basil to the potato soup ad cook another 5 min.
4. Add the leek mixture, allspice, and salt and pepper to taste.
5. Process the soup in batches in a food processor fitted with a steel blade to a puree.
6. Return the soup to the saucepan, stir in the milk, and reheat.
Serve warm
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