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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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New England is known for its hearty soups. I like to experiment with recipes (luckily I have a wife who lets me mess up her kitchen). I came up with this recipe the first year I grew leeks in my garden. Ingredients:
3 medium leeks (white portion only), thinly sliced |
2 tablespoons butter |
1 garlic clove, minced |
1 can (14-1/2 ounces) chicken broth |
3/4 cup water |
1-1/2 cups thinly sliced carrots |
2 celery ribs, thinly sliced |
2 teaspoons chicken bouillon granules |
1/2 teaspoon curry powder |
1/8 teaspoon pepper |
1 can (12 ounces) fat-free evaporated milk |
Directions:
1. In a 3-qt. saucepan, saute leeks in butter over medium heat until tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots, celery, bouillon, curry powder and pepper. Bring to a boil.
2. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly.
3. Place 1 cup soup in a blender; cover and process until smooth. Return to pan. Add milk; heat through (do not boil). Yield: 4 servings.
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