366 Dairy-Free: Two-Potato Four-Onion Soup

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* Exported from MasterCook *

 

Two-Potato Four-Onion Soup

 

Recipe By : 366 Simply Delicious Dairy-Free Recipes, R, Robertson, p 28

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon corn oil

1 medium onion -- chopped

1 medium leek- white part only -- chopped

1 shallot -- chopped

3 cups Vegetable Stock

(see separate recipe)

1 large baking potato -- peeled and diced

2 large Yukon Gold potatoes -- peeled and diced

1 cup soy milk

Salt and freshly ground pepper

2 teaspoons snipped fresh chives

OR 1/2 teaspoon dried chives

 

Using a variety of potatoes and onions makes an ordinary soup

extraordinary. Delicious served hot or cold.

 

Heat the oil in a large saucepan over low heat. Add the onion, leek, and

shallot and cook, covered, for 5 minutes, stirring occasionally. Add the

stock and diced potatoes. Increase the heat to medium-high and bring to a

boil. Reduce the heat to low and simmer until the potatoes are tender,

about 30 to 45 minutes. Press the mixture through a fine sieve into a

large bowl, blend in the soy milk, salt, and pepper to taste, and if

desired, refrigerate until cold. Discard the solids. Sprinkle with the

chives and serve.

 

6 SERVINGS

 

Calories 242 Kc • Protein 6 Gm • Fat 8 Cm • Percent of calories from fat

29% Cholesterol 0 mg • Dietary fiber 4 Gm • Sodium 151 mg • Calcium 60 mg

 

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