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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cafe's Potato, Leek and Carrot Soup Recipe

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This recipe for Cafe's Potato, Leek and Carrot Soup is from The Perry Family Cookbook, 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:  
4 leeks, trimmed, washed, sliced thin, (white part only)
1 small yellow onion, peeled and coarsely chopped.
3 tbsp butter
2 qt good chicken stock
4 large russet potatoes, peeled and coarsely chopped
3 medium carrots, peeled and coarsely chopped
3/4 tsp fresh chopped thyme (optional)
1/4 tsp cayenne (optional)
Salt and black pepper
1/4 cup snipped chives
Directions:
Directions:
Saute leeks and onion, gently in heated butter, in a large soup pot for about 4 minutes, or till limp. Add chicken stock and bring to a boil. Add potatoes, carrots and (thyme), bring to a boil again. Then reduce heat and simmer till vegetables are tender. Strain broth and save, puree the vegetables, with a little broth, and stir in well. Add (cayenne), salt and pepper to taste, stir well and serve. Sprinkling about 1 tsp of cut chives on top of each serving. Can be served cold also. Can be refrigerated up to 5 days, tightly covered, or frozen. A 1/2 cup of cream can be stirred in just before serving if desired. Enjoy!©
Number Of Servings:
Number Of Servings:
8 to 10

 

 

 

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