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| Home | Recipes | ||||||||||||||||||||||||||||||||||||||||||
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Leek and Potato SoupServes 4-6Prep: 15 min. Cook: 45 min. Ingredients: 1 large onion small bunch of parsley 1 clove garlic 1 carrot 1 stalk celery 6 leeks 6 large potatoes 4 cups cold water 6 fresh basil leaves 4 tbsp extra virgin olive oil plus extra for serving salt and freshly ground black pepper croutons Finely chop the onion, parsley, garlic, carrot, and celery together. Saute this mixture until tender (not golden) in the oil. Clean and slice the leeks. Peel and dice the potatoes. Add the leeks to the vegetables and cook for 10 minutes. Add the potatoes and water. Season with salt and pepper and add the basil. Cook until the potatoes are very tender. Remove from the heat. Mix in the food processor until you get a creamy soup. In winter, serve piping hot over fresh croutons. In summer, chill and serve with croutons sprinkled on top. Drizzle with extra-virgin olive oil just before serving. Wine: a dry, aromatic white. From the book Olive Oil by Leonardo Romanelli and Gabriella Ganugi. Published by The Wine appreciation Guild. |
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