Leek Cream Of Potato Soup
Over a year ago
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Ingredients
- 3 leeks
- 3 cloves garlic
- 4-6 red potatoes, quatered
- ¼ cup ghee
- 1 cup tofutti sour cream
- 1 quart water/ vegetable stock
- ¼ tsp chopped cilantro
- ¼ cup shallots
- 1/8 tsp celery seed
- ¼ cup fresh basil - chopped
- ¼ cup fresh thyme - chopped
- 1 cup fresh dillweed - chopped
- 1 lemon - juiced
- salt/pepper to taste
- pinch parsley to garnish
Accompaniment
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Description
A great winter addition, this leek potato soup combines the elements of immune supporting spices such as garlic, thyme, dillweed, and basil with a creamy delicious taste. Because this recipe is vegan,
Method
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1
Prepare the leeks by removing the green portion, preserving for other use if desired. Cut down the center, lengthwise, and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped garlic and shallots and half of the ghee for five to seven minutes. Then add 1/2 quart of the water or vegetable stock, add one half teaspoon of sea salt, the celery seed, the chopped basil, and the thyme. While this mixture is simmering for 10-15 minutes prepare the potatoes by either peeling the red potatoes, or leaving the skin on and chopping them into quarters. Add the potatoes to the simmering mixture and add the other 1/2 quart of water or vegetable stock. Allow to simmer until the potatoes are soft. Stir in the tofutti sour cream, juice of the lemon, and the remaining ghee, allowing to continue to simmer for another 15-20 min. Finally add the fresh dillweed, and season to taste with the salt and the pepper. Garnish with the cilantro and parsley.
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