Yield: 1 Servings
|2 tablespoons||Olive oil|
|1 large||Leek; chopped|
|2||Cloves garlic; chopped|
|4 larges||Red or yellow potatoes; chopped|
|1||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