Leek and Potato Soup
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 6 cups chicken broth
- 1 bay leaf
- 2 cloves garlic
- salt and pepper, to taste
- 1/2 teaspoon freshly grated nutmeg
- 4 tablespoons (1/2 stick) unsalted butter
- Carbohydrate 43 g(14%)
- Cholesterol 28 mg(9%)
- Fat 11 g(17%)
- Fiber 5 g(19%)
- Protein 10 g(21%)
- Saturated Fat 6 g(29%)
- Sodium 1066 mg(44%)
- Calories 307
Preparation 1. In a large pot, heat the butter over medium low heat. Add the leeks and garlic and cook, stirring, until the leeks are tender, about 15 minutes. 2. Add the potatoes and cook another 5 minutes. Add the broth, nutmeg, and bay leaf. Bring to a simmer over medium heat. Cover and simmer until the potatoes are tender, about 30 minutes. Remove the bay leaf. 3. With an immersion blender, purée the soup until smooth and creamy. Add the spinach leaves and pulse to blend. 4. Season with salt and pepper and garnish with several borage blossoms. Serve hot. From The Complete Kitchen Garden: An Inspired Collection of Garden Designs and 100 Seasonal Recipes by Ellen Ecker Ogden. Text copyright © 2011 Ellen Ecker Ogden. Published by Stewart, Tabori & Chang, an imprint of ABRAMS.
Preparation 1. In a large pot, heat the butter over medium low heat. Add the leeks and garlic and cook, stirring, until the leeks are tender, about 15 minutes. 2. Add the potatoes and cook another 5 minutes. Add the broth, nutmeg, and bay leaf. Bring to a simmer over medium heat. Cover and simmer until the potatoes are tender, about 30 minutes. Remove the bay leaf. 3. With an immersion blender, purée the soup until smooth and creamy. Add the spinach leaves and pulse to blend. 4. Season with salt and pepper and garnish with several borage blossoms. Serve hot. From The Complete Kitchen Garden: An Inspired Collection of Garden Designs and 100 Seasonal Recipes by Ellen Ecker Ogden. Text copyright © 2011 Ellen Ecker Ogden. Published by Stewart, Tabori & Chang, an imprint of ABRAMS.
