solomon's irish potato and leek soup

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Irish Potato and Leek Soup

 

Recipe By :Jay Solomon

Serving Size : 8 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

2 cups leeks (about 2 medium leeks) -- chopped

2 stalks celery -- diced

1 small onion -- diced

2 cloves garlic -- minced

4 medium white potatoes (peel, if desired) -- coarsely chopped

4 cups vegetable stock or water

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1 1/2 cups light cream or milk

1/4 cup chopped fresh herbs

such as parsley, dill or tarragon

 

In a large saucepan, heat the oil and add the leeks, celery, onion and garlic.

Sauté over medium heat for about 7 minutes, until the vegetables are soft. Stir

in the vegetable stock or water, potatoes, salt, pepper and thyme; bring to a

boil. Simmer over medium heat for 20 to 30 minutes, until the potatoes are

easily pierced with a fork. Add the light cream and herbs and return to a light

simmer, stirring occasionally.

 

Remove the soup from the heat and let sit a few minutes before serving. To

thicken, either mash the potatoes against the side of the pan with the back of a

spoon or puree batches of the soup in a blender or food processor. Serve with

warm bread.

 

 

Cuisine:

" Vegetarian "

Source:

" webpoint International Food "

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Per Serving (excluding unknown items): 130 Calories; 5g Fat (34.3% calories from

fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 313mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 1 Fat.

 

 

Nutr. Assoc. : 0 793 0 0 0 4219 1582 0 0 0 4138 0 0

 

 

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