This recipe is posted in memory of a friend of mine who was a chef in Monterey, CA, in the 1970's. I haven't made it for a long time and don't have a picture but it is good and different. For Roger.
Provided by Kathie Carr
Categories Vegetable Soup
Time 45m
Number Of Ingredients 14
Steps:
- 1. For low fat, heart healthy, use low fat ingredients as shown above.
- 2. In a large saucepan cook leeks, onion, celery and garlic in butter until tender. Add potatoes, broth, and salt. Cook 25-30 minutes. Meanwhile place carrots in 3/4 cup boiling, salted water. Cover and simmer for 6-8 minutes. Drain.
- 3. Place leek mixture in blender and puree. You may need to process in a couple of batches depending on the size of your blender. Return to pan. Mix in cream, milk, and drained carrots. Stir in salt and pepper to taste. Chill. (Soup can be kept in refrigerator in closed containers for several days.) Serve cold. Garnish with chopped chives or carrot curls, if desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love