2 tablespoons vegetable oil
2 large leeks, thoroughly washed, tough green discarded, then chop
1 large onion diced
1 pound potatoes, peeled and thinly sliced
1 carrot
1 sprig parsley
1 sprig fresh dill
1/2 tsp. salt
1/4 tsp. pepper
4 cups water, or vegetable stock
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh parsley | | | Heat oil in large pan over medium heat. Add leeks and onion;sauté 5 minutes or until softened but not browned. Add potatoes, carrot, parsley, dill, salt, pepper and water or broth. Bring to boiling; reduce heat to low; cover and simmer 35-40 minutes or until vegetables are tender. Working in batches if necessary, puree the mixture in a blender or food processor. Serve immediately, garnished with chives and parsley. Makes 6 cups. ~ Recipe from Brenda Hyde of Tea Time at Seeds of Knowledge. |
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