Potato and Leek Soup
Ingredients
- (serves 4)
- 2 medium leeks
- 2 celery sticks
- 3 medium potatoes
- 2 cups vegetable broth
- 1 1/2 tablespoon freshly minced parsley
- 4 or 5 tablespoons extra-virgin olive oil
- salt and pepper to taste
- (if making a dairy meal, you can add 2 tablespoons of freshly grated parmigiano cheese)
Directions
Clean the leeks, discarding the harder green parts (you can use them to make a vegetable stock, with carrots, celery and onions).
Wash the celery,, eliminating any fibrous parts.
Slice both the leeks and celery.
Peel and dice the potatoes. Heat 2 or 3 tablespoons of olive oil in a heavy or non-stick pot, and add the leeks.
Cook for 3 minutes, lowering the heat and adding a tablespoon of water if needed to prevent them from burning.
Add the celery and potatoes, season with salt, and cook for about 5 more minutes.
Add the hot vegetable stock and bring to a boil.
Simmer on low heat for about 30 minutes or until the potatoes are soft.
Process with a hand mixer till creamy. Before serving, add the parsley, sprinkle with pepper and drizzle with a little more olive oil.
In the context of a dairy meal, you can also add about 1/2 tablespoon per person of freshly grated parmigiano cheese.
http://dinnerinvenice.com/2011/03/01/potato-and-leek-soup/
