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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe appeared in one of our local newspapers. However, I made some modifications and find this is an excellent cold weather soup. This is a very easy and quick soup to make. Ingredients:
4 medium size leeks |
4 tablespoons butter |
4 cups chicken broth or 4 cups vegetable broth |
4 cups water |
4 chicken bouillon cubes |
2 small yukon gold potatoes, peeled and cubed small |
1 1/2 cups frozen baby peas, thawed |
2 tablespoons chopped fresh mint or 1 tablespoon dried mint |
2 teaspoons dried dill weed |
1 teaspoon salt |
1/2 teaspoon white pepper |
6 tablespoons sour cream or 6 tablespoons yogurt |
Directions:
1. Cut off the upper green part of the leeks and discard. You may use the very light green part of the leek. Leeks should be about 1 1/4 diameter.
2. Cut the leeks in half lengthwise, then cut again lenghtwise. Now cut into chunks and rinse in cold water, drain well.
3. In a medium size heavy bottom cooking pot, melt butter over medium heat.
4. Add chopped leeks and cook for 5 minutes or until slightly softened, stirring often.
5. Add broth, water, chicken bouillon cubes, cubed potatoes, peas, chopped mint, dill weed, salt and pepper and bring to boil.
6. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
7. Puree with immersion blender or process in a food processor and return to cooking pot and reheat.
8. Adjust seasonings to taste.
9. When serving, swirl in 1 tablespoon of sour cream or yogurt to each bowl.
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