There are a lot of perks living in SE Portland and one of the many is my mom lives only four hours away. We are squeezing in last visits before Steve and I move yet again and this time to Austin, Texas. To commemorate our weekend together my mom and I cooked up this delicious soup, perfect on this chilly autumn evening.
*********************************************
2 sprigs rosemary
Ingredients:
4 large cloves garlic2 large organic shallots
6 small-medium leeks
2TB earth balance
2 quarts Pacific organic chicken broth
8 medium-small yellow yukon potato, 1/2"cubed
6 fresh bay leaves
1c. organic whole milk
1/2 pint heavy cream
Pink sea salt and fresh ground pepper to taste
Mince/chop rosemary, garlic, shallots, and leeks. In a large pot melt earth balance. Add the chopped veg&herbs. Cook for 20 minutes on medium-high heat with lid on or until the veg&herb mixture is soft and add 1 of the quarts of chicken broth. At the same time cube the potatoes and add the other quart of broth with the bay leaves and simmer for 20 minutes or until soft. Pick out the bay leaves and discard. Combine the potatoes in the large pot with veg&herbs turn off the heat. Let stand for 10minutes and blend with a wand until satisfied consistency. Stir in the milk and cream and serve. Mmmmmmmm! - Serves 10
No comments:
Post a Comment