Guest guest Posted May 3, 2002 Report Share Posted May 3, 2002 * Exported from MasterCook * Hot Potato Soup Recipe By : Vegetarian Meat & Potatoes Cookbook, by Robertson, p 51 Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 2 leeks -- white part only, washed well and chopped 4 cups vegetable stock (see separate recipe) OR water 3 large Yukon Gold potatoes -- peeled and diced OR other all-purpose potatoes (about 1 1/2 pounds) 1 cup regular or soy milk 1 tablespoon minced fresh parsley leaves Salt and freshly ground black pepper 1 1/2 teaspoons Asian chile paste -- up to 3 to your taste -- for serving Serves 6 In addition to being temperature hot, this rich potato soup is spicy hot as well, thanks to the chile paste, available in Asian markets. It's a great pantry ingredient to keep on hand to add heat and flavor to stir-fries soups, and sauces. 1. Heat the oil in a large saucepan over medium heat. Add the leeks, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the stock and potatoes and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft, about 20 minutes. 2. Press the potato mixture through a sieve into a large bowl. Stir in the milk, parsley, and salt and pepper to taste. Return the soup to the saucepan and simmer for 5 minutes over low heat to heat through and blend the flavors. 3. To serve, ladle the soup into bowls and swirl 1/4 to 1/2 teaspoon chile paste into each bowl, according to taste. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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