This soup was so good I found myself reheating some the next day- and believe me when I say there is nothing I usually hate more then leftover food! When I made this, I substituted two cups of chicken broth for water because I didn't have all that the recipe called for and it was still amazing! Enjoy : )
1 leek thinly sliced, white parts & some green
1 onion chopped
2 celery stalks sliced
3 potatoes peeled and cut into cubes
4 cups chicken broth
1/4 cup dry white wine
3 bay leaves
juice of 1/2 lemon or 2 T lemon juice concentrate
salt & pepper to taste
1/4 cup butter or margarine
Melt butter in a large sauce pot over medium heat. Add leeks, onion and celery and saute until soft- about 3 minutes. Add potatoes and coat in the mixture.
Stir in chicken broth, wine and add bay leaves. Continue cooking over medium heat until potatoes are very soft, about 25-30 minutes.
Remove from heat and let stand 5 minutes. Puree mixture using a food processor or emulsion hand mixer, stirring lemon juice in slowly. Season with salt and pepper and serve!
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