ROASTED RED PEPPER AND LEEK SOUP

ROASTED RED PEPPER AND LEEK SOUP image

Yield 4-6 bowls

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons olive oil
2 leeks, cleaned and trimmed, white parts only
1 onion, chopped
2 garlic cloves, minced
1 potato, peeled and thinly sliced
2 bay leaves
2 large red peppers, roasted and coarsely chopped
1 tablespoon sweet paprika
1 quart filtered water
2 tablespoon vegetable broth powder
Sea salt and pepper to taste
Cornstarch mixture: 2 tablespoon cornstarch whisked with 2 tablespoon water

Steps:

In a large soup pot heat butter and olive oil, then add leeks, onion, and garlic. Lower the flame; add pinch of sea salt and pepper, cook and stir frequently until leeks and onion are completely soft. Add potato, bay leaves, roasted pepper, and sweet pepper. Stir for about 2 minutes. Add water, vegetable broth powder, sea salt and pepper. Bring to a boil and then simmer until potatoes are soft. Stir-in cornstarch mixture. Taste and adjust seasonings. Remove the pot from the stove and also remove the bay leaves. With a blender, process the soup in batches until smooth.