Yield: 1 servings
|2 tablespoons||Butter or margarine|
|2 \N||Good sized leeks; white part mostly|
|3 \N||Stalks of broccoli|
|2 mediums||Size russet potatoes|
|4 \N||Garlic cloves|
|3 cups||Chicken stock|
|1 cup||Whole milk|
|1 teaspoon||Calvins or JimC Sr's hab powder; use your own discretion as to how much heat!|
|\N \N||Salt to taste|
Last night I did another soup, because I happened to have all the ingredients handy, so here it is: Potato, Leek & Broccoli soup, and the heat is in Calvin's chile powder! Halve the leeks, lengthwise, and soak in a few changes of water to remove sand, remove most of the green part, and separate the rest, then slice crosswise and drain. Peel and chop the garlic cloves...heat the butter or marg in a skillet or in the soup pot that you are going to do the soup in, and sweat the leeks and the garlic, on very low, while you do the rest of this.
Peel the potatoes, and cut into chunks, and in another pot, bring the stock to a boil, drop in the potato chunks and cook for about ten minutes. Cut the broccoli into flowerlets, and chop the stems, and after the ten minutes, add to the potatoes, cook for another five to ten minutes....let this cool a bit and put it through either a food proccessor or a large blender in batches, until it is all smooth, and add to the leek and garlic mix. Add the chile powder, and salt and taste for how YOU like it, then add the milk, and re-heat, do not let it boil. This is a thick, very satisfying soup, with a great flavour(flavor?) Enjoy....THIS IS A WELL TESTED RECIPE!!!!! Cheers,Doug in BC
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Mar 26, 1999, converted by MM_Buster v2.0l.