Lorna Sass: Green Leek and Potato Soup

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Green Leek and Potato Soup

 

Recipe By :Lorna Sass, Short-Cut Vegetarian, page 61

Serving Size : 0 Preparation Time :0:10

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons roasted garlic olive oil

or 1 tablespoon each roasted garlic and

basil or rosemary oil

3 cups thinly slice leeks (white and light green

parts)

(separated into rings, thoroughly rinsed,

and drained)

4 cups boiling water

1 1/2 tablespoons instant vegetable stock powder

3/4 teaspoon salt -- or to taste

1 package frozen chopped spinach -- (10-ounce)

1 cup unseasoned instant mashed potato flakes -- (Barbara's

are good)

freshly ground black pepper -- to taste

3 tablespoons minced fresh parsley -- for garnish

(optional)

 

There is nothing like a good leek and potato soup, with its mellow texture

and harmonious flavors. It feels like magic to be able to produce such a

satisfying rendition of this timeless recipe in a matter of minutes.

 

My secret weapon is instant potato flakes. Just stir them in and watch

the soup develop a creamy thickness and a distinctive potato flavor in

about thirty seconds. While I wouldn't rave about instant mashed

potatoes, the flakes are surprisingly delicious in this thick soup.

 

What about the green in the recipe's title? I've taken the liberty of

tampering with the classic components by adding spinach, which gives the

soup a whole new dimension - plus cheerful flecks of verdant color.

 

In a soup pot, heat 1 tablespoon roasted garlic oil and saute the leeks,

stirring frequently, until they begin to brown, about 3 minutes. Add the

boiling water, stock powder, and salt and bring to a boil. Add the

spinach, cover, and cook, occasionally breaking up the block of spinach

with a fork, until the spinach is cooked but still bright green, 5 to 8

minutes.

 

Turn the heat down to a simmer and sprinkle in the potato flakes while you

stir. The soup will thicken almost immediately. Add black pepper to

taste and the additional tablespoon of infused olive oil. Sprinkle each

serving with the parsley is you wish. Makes 2 hearty servings.

 

Green Leek, Potato, and Corn Soup: Add 1 cup of defrosted corn kernels

along with the potato flakes.

 

Leek and Potato Soup with Fresh Chard: Omit the spinach and add 1/2 pound

Swiss chard, trimmed and finely chopped. Cook until the chard is tender,

3 to 5 minutes, before adding the potato flakes.

 

T(Cooking Time):

" 0:15 "

 

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Per serving: 113 Calories (kcal); 1g Total Fat; (9% calories from fat); 14g

Protein; 19g Carbohydrate; 0mg Cholesterol; 1970mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0