Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 large | Leek; chopped |
2 \N | Cloves garlic; chopped |
4 larges | Red or yellow potatoes; chopped |
1 \N | Head cauliflower; trimmed and chopped |
1 quart | Plus 3 cups vegetable stock |
1 large | Tomato; seeded and chopped |
2 bunches | Scallions; minced |
2 tablespoons | Marjoram leaves; chopped |
2 tablespoons | Fresh chives; chopped, as garnish |
Prep: 15 min, Cook: 15 min. Heat oil in a heavy stockpot over medium high heat. Saut leeks and garlic 2-3 minutes, or until soft. Add potatoes, cauliflower and stock. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until vegetables are soft. Add tomato, scallions and marjoram.
Cook 3 minutes. Remove from heat. Season with sea salt and pepper to taste.
Transfer to a blender or food processor and pure. Garnish with chives and serve hot or cold.
Posted to recipelu-digest by molony <molony@...> on Feb 06, 1998