This delicious soup does not last very long in our fridge. It also freezes very well too.
|1 tbsp||butter or extra virgin olive oil|
|2 tsp||chopped garlic|
|1||leek, thinly sliced|
|1||celery stalk, diced (optional)|
|1/2 tsp||ground cumin|
|1||large carrot, peeled, diced|
|1||large sweet potato, peeled, diced|
|2 1/2 cups||chicken broth|
|1 cup||10% half and half cream|
|salt and pepper to taste|
Discard leek's dark green leaves. Leave end intact and slice leek lengthwise into long strips; rinse leek well to remove dirt then slice thin. In saucepan add butter, garlic, and celery and saute a few minutes; add leeks and saute a few minutes; add cumin and saute a few minutes. Once leeks are soft remove mixture and set aside. In saucepan add chicken broth and carrots and bring to a boil then simmer for 10 minutes. Puree leeks and celery with a bit of liquid then add back to saucepan. Add sweet potato and simmer, with lid on leaving a crack, until vegetables are soft. Puree half the vegetables then add back to saucepan. Add cream, heat through, then serve. Various garnishes: crisp bacon, shredded cheese, curry powder or butter/garlic croutons.
Freezing tip: freeze in serving-size plastic containers.
Show More Comments
No Comments yet