Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1 pound leeks, white part only, quartered lengthwise, sliced crosswise and washed well
• 1 pound potatoes, peeled, quartered and sliced thin
• 1 tablespoons unsalted butter
• 4 cups chicken or vegetable broth
• 2 cups frozen green peas
• 2 tablespoons fresh mint leaves, chopped, or a pinch of dried, crumbled
• Salt and pepper, to taste

Directions:

In a large saucepan cook the leeks and the potato in the butter over moderately low heat, stirring occasionally, until the vegetables are softened and add the broth. Bring the liquid to a boil and simmer the mixture, covered, for 10 to 15 minutes, or until the potato is very soft. Stir in the peas and the mint, season the soup with salt and pepper to taste, and simmer it for 5 minutes. In a blender or food processor puree the soup until it is smooth

Serves 4.

Nutrition:

Substitutions:

To mellow the soup, I reduced the stock slightly and then stirred in 1/2 cup of milk and 1/2 cup of buttermilk at the end of cooking.

Recipe courtesy of Gourmet Magazine.