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| Flexible PEI Potato and Leek Soup |
| 2 tbsp | |  | | butter | | | | 25 ml | | 3 | | | | garlic cloves, minced | | | | 3 | | 3 | | | | leeks, chopped (white & light green only) | | | | 3 | | 2 tbsp | | | | all-purpose flour | | | | 25 ml | | 3 1/2 cups | | | | chicken or vegetable stock | | | | 875 ml | | 3 cups | | | | diced, peeled PEI Potatoes | | | | 750 ml | | 1 cup | | | | 2% milk | | | | 250 ml | | 1 tbsp | | | | lemon juice | | | | 15 ml |
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In a large pot set over medium heat, melt butter; cook garlic and leeks, stirring occasionally, for about 20 minutes or until soft. Stir in flour; cook, stirring for 1 minute without browning. Stir in stock. Add potatoes; simmer for about 20 minutes or until potatoes are tender. Puree, if desired. Return to medium heat; stir in milk and lemon joice. (Soup can be prepared to this point, chilled and frozen for up to 1 month. Thaw in refrigerator before heating). Heat until steaming, without boiling. Season to taste with salt and pepper. Makes 6 servings.
Create a new taste by adding one of the following variations.
Broccoli
2 cups (500 ml) chopped broccoli
1/4 cup (50 ml) chicken or vegetable stock or water
In a small pot, simmer broccoli in stock or water, covered, for 5-7 minutes or until soft. Puree and add to soup. Season to taste with salt and pepper.
Carrot and Basil
2 cups (500 ml) chopped, peeled carrots
1/2 cup (125 ml) chicken or vegetable stock or water
3/4 tsp (4 ml) dried basil or 1 tbsp (15 ml) chopped fresh
In small pot, simmer carrots with dried basil (if using fresh, stir in after pureeing) in stock or water, covered, for about 10 minutes or until soft. Puree and add to soup. Season to taste with salt and pepper.
Curried Cauliflower
2 cups (500 ml) chopped cauliflower
1/2 cup (125 ml) chicken or vegetable stock or water
3/4 tsp (4 ml) curry powder
In small pot, simmer cauliflower and powder in stock or water, covered, for 8-10 minutes or until soft. Puree and add to soup. Season to taste with salt and pepper.
White Bean and Ham
1 cup (500 ml) cooked or canned
white beans (if using canned, drain and rinse beans)
6 oz (175 ml) diced cooked ham
1/2 tsp (2 ml) dried thyme or 2 tsp (10 ml) chopped fresh
Stir into soup after adding milk and lemon juice. heat gently. Season to taste with salt and pepper. |
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