Homespooled

 
The first time I tasted a leek, I was working at a produce market in high school.  Between the bakery and deli, there was a table with two huge cauldrons on it.  Every day there was hot soup and that is what I normally bought for my lunch break.  My absolute favourite was the potato leek soup.  I would often buy extra so that I could take some home.  Here is my take on it:

MAKES: approx. 11 cups
TIME: 45 minutes
INGREDIENTS:
1 tbsp oil
1 medium onion, chopped
1 large stalk of celery, chopped
3 leeks (sliced lengthwise, cleaned and chopped into half-rounds from the white part, to the light green part)
2 cloves garlic, minced
2 tsps ginger, minced
8 cups vegetable broth
3 yellow potatoes, cut into cubes
1 1/2 tsps powdered rosemary
1/2 tsp thyme
a pinch of cayenne
black pepper to taste
1 - 2 tsps of Herbamare (or sea salt) or to taste depending on the type of broth used

DIRECTIONS:
1. In a large pot over medium heat, combine, oil, onion, celery and leeks.  Cook until onions are clear.

2. Add garlic and ginger.  Stir and cook for another minute or two.

3. Add all remaining ingredients and bring to a boil.  Reduce heat, cover and simmer for 15 - 20 minutes, or until potatoes are fork tender.

4. Serve.

NOTE:
If you can't find powdered rosemary, just grind up some dried rosemary with a mortar and pestle.  (Or crush some in a baggie with the bottom of a mug.)  I like to grind up quite a bit at a time, use what I need and keep the rest for another recipe :)

NUTRITIONAL INFORMATION:
per serving (approx 1.5 cups each)

Calories 184, Total Fat 2.3g, Sat Fat 0.4g, Sodium 622mg, Total Carbs 39g, Fiber 3.5g, Sugars 4.6g, Protein 3g, Vit A 14%, Vit C 27%, Calcium 4%, Iron 8%

 


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