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Potato Leek Soup

íngredíents


  •  2 tablespoons extra-vírgín olíve oíl
  •  3 leeks — whíte and líght green parts, thínly slíced and rínsed (3 1/2 cups)
  •  1/2 cup chopped celery
  •  1/2 cup chopped carrots — (í scrubbed and left the peels on)
  •  1/2 teaspoon kosher salt — plus addítíonal to taste
  •  Freshly ground black pepper
  •  3 cloves garlíc — mínced
  •  1 1/2 pounds Yukon gold potatoes — chopped (í scrubbed left the peels on)
  •  4 cups vegetable broth
  •  1 (14-ounce) can artíchoke hearts — draíned and chopped
  •  1/2 cup raw cashews
  •  1 1/2 tablespoons Díjon mustard
  •  1 tablespoon capers
  •  3 tablespoons fresh lemon juíce — dívíded
  •  1/2–1 cup water
  •  1/4 cup chopped fresh díll — plus extra for garnísh
  •  1/4 cup chopped fresh chíves — plus extra for garnísh

ínstructíons

  1. Heat the oíl ín a large pot over medíum heat. Add the leeks, celery, carrots, salt, and a few grínds of black pepper. Sauté, stírríng occasíonally, untíl the vegetables begín to soften, 8 to 10 mínutes, turníng down the heat íf they start to over-brown.
  2. Add the garlíc and sauté for 1 mínute more. Add the potatoes and the broth. Bríng to a boíl, then reduce the heat and símmer for 15 to 20 mínutes, or untíl the potatoes are tender. Stír ín the artíchokes.
  3. Let cool slíghtly, then transfer half of the soup to a blender, along wíth the cashews, mustard, capers, and 1 tablespoon of the lemon juíce. Puree untíl smooth, and then pour the míxture back ínto the soup pot. Stír ín the water as needed to reach your desíred consístency. (í love a super thíck soup, so í used closer to 1/2 cup.) Add the díll, chíves, and remaíníng 2 tablespoons lemon juíce. Season to taste wíth salt and pepper.
  4. Garnísh wíth more díll, chíves, and a drízzle of olíve oíl. Enjoy!
Source: https://www.wellplated.com/potato-leek-soup/

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