Sep 1, 2010

Spring Garden Soup

A very fresh tasting soup!

3 leeks, trimmed and rinsed
3 each- carrots and parsnips, peeled and finely diced
4 large cloves garlic, minced
4 T unsalted butter
2 T olive oil
4 cups chicken broth
6 small red potatoes, cut into 1/2 inch pieces
8 plum tomatoes
1/4 cup chopped flat-leaf parsley
12 large fresh basil leaves, slivered
1 t dried tarragon
1 1/2 t ground black pepper
1/2 t ground nutmeg
Salt to taste

Finely dice leeks, then rinse well. Drain and place in a bowl along with the carrots, parsnips and garlic. Melt butter and oil in a pot over low heat. Add the leek mixture and cook, covered for 10 min, stirring occasionally. Add broth and potatoes and cook, covered for 10 min. Add remaining ingredients; cover and cook over medium heat for 15 min more. Remove the cover, reduce the heat to low and cook 30 min. more. Serves 8.

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