Spicy leek soup with sage & parsley (sweet
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Spicy leek soup with sage & parsley (sweet
  Spicy    Sweet    Soups    Leeks  
Last updated 6/12/2012 1:24:20 AM. Recipe ID 57811. Report a problem with this recipe.
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      Title: Spicy leek soup with sage & parsley (sweet
 Categories: Soups
      Yield: 4 Servings
 
      1 tb Unsalted butter -- or
           Margarine
      2 tb Virgin olive oil
      3 lg Leeks -- thinly sliced
    1/4 c  Minced shallots
      1 lb Sweet potatoes -- peeled and
           Diced
      3 c  Vegetable broth
      1 tb Fresh sage -- minced
      2 tb Fresh flat-leaf parsley --
           Chopped
      1 pn Red pepper -- dried or fresh
           Hot
      1 c  Skim milk
    1/2 c  Shredded Monterey Jack
           Cheese
           Salt
           Freshly ground black pepper
           OPTIONAL GARNISH:
           Fresh parsley
           Fresh nasturtium flowers
           Fresh calendula petals
           Pecan pieces
           Shredded carrot
           Bell pepper -- not green
           Shallots
 
  LEEKS: Use both the white and tender green parts. To make sure you
  get all the soil out of the leeks, slice them in half lengthwise,
  then take the leaves out one by one and wash thoroughly. Then
  re-align to make slicing easier.
  
  In a large saucepan, heat the butter and oil over medium heat, then
  add the leeks and shallots and cook, stirring, until soft and
  translucent, about 10 minutes. Add the sweet potatoes, broth (or
  water and/or bouillon), sage, parsley, and hot pepper (1 small fresh
  or dried hot red pepper or use flakes).
  
  Bring to a boil, reduce the heat to low, cover, and simmer until the
  potatoes are tender, about 20 to 30 minutes.
  
  Remove the (whole) hot pepper, if using.
  
  In a food processor or blender, puree the soup in batches. (Or use
  immersion blender.)
  
  Return to the saucepan and stir in the milk. Heat just to a simmer,
  then stir in the cheese until melted, reserve some for garnish.
  Remove from the heat and add salt and pepper, to taste. Serve with
  color garnishes.
  
  Garnish:  mix the white cheese with brown nuts and/or shallots and
  sprinkle in the center. Surround that with green parsley. Or streak
  parsley along one side and yellow/orange vegetation on the other.
  
  




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Recipe ID 57811 (Apr 03, 2005)

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