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Winter Soup with Two Flavours Recipe

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This recipe for Winter Soup with Two Flavours is from Blenheim Christian Reformed Church , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp butter
3 cups chopped leek (white parts only)
1½ cups chopped onion
6 cups chicken stock
6 cups potatoes, peeled and cut in pieces


¾ tsp salt
1½ cups light cream

FOR TWO FLAVOURS:
⅓ cup pesto
3 tbsp tomato paste
Fresh herb sprigs
Directions:
Directions:
In large, heavy saucepan, heat butter over med-high heat; cook leeks and onion, covered, for 10 minutes. Do not brown. Add chicken stock; bring to a boil. Add potatoes and salt; return to boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender.
Puree in blender, in batches, until smooth. Return to saucepan; add cream, plus salt and pepper to taste.

FOR TWO FLAVOURS:
Divide prepared soup between two saucepans over low heat. To one pan, blend in pesto. To second pan, blend in tomato paste. Cook just until heated through; do not boil. Transfer soups to containers with pouring spouts. Pour both soups at the same time into soup bowl, pouring from opposite sides of bowl. Garnish with fresh herbs.

 

 

 

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