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Posts Tagged ‘leek’

The newest addition to my list of favorite soups is ‘Leek and Sweet Potato Soup’. A leek is a root vegetable in the onion family that is very mild tasting. If you don’t know what it looks like, you can see it in the photo above. The recipe below is from the Simply Great Food Dieticians of Canada cookbook (one of my favorite cookbooks). The recipe is quick to make and the soup is tasty; nutritious; and colorful.

Leek and Sweet Potato Soup

2 TBSP vegetable oil

4 cups chopped leeks (white and light green parts only)

4 cups diced peeled large sweet potatoes

4 cups reduced sodium chicken and vegetable broth

1 can (14oz/398ml) evaporated milk

1 tsp dill week

Salt and pepper freshly ground

( I use gluten free ingredients)

  1. In large saucepan, heat oil over medium heat,. Sauté leeks for 10 minutes or until lightly browned. Add potatoes and broth; bring to boil. Reduce heat, cover and simmer for 30 minutes or until potatoes are soft. Remove from heat.
  2. Working in batches, transfer soup to blender and puree until smooth.
  3. Return soup to saucepan and add evaporated milk and dill. Heat over low heat (do not boil or milk could curdle). Season to taste with salt and pepper

–         For blending, I use a stick blender and blend right in the saucepan.

–         I substitute soft tofu for evaporated milk

–         Slow cooker 8 hours on low – add milk and dill just before serving

–        Double the recipe and freeze some for later

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