Meet Elyce Jacobson , the founder and owner of In Good Taste, an organic catering company located in Armonk. She caters lunch for local businesses such as hedge funds and doctors' offices, as well as prepares meals for individuals. She only uses organic ingredients and prepares seasonal menus. Please enjoy this recipe and be sure to check out her website for more information.
Potato Leek Soup
yield: 4-6 servings
2T organic sweet butter
1/2 lb leeks, roughly chopped and washed very well
1/2 lb yukon gold potatoes, peeled and diced
2 cups vegetable stock (better than bouillon-organic)
2T minced flat-leaf parsley, or chives
Melt butter in heavy stock pot. Add leeks and cover the pot. Cook gently on a low light, being careful that they do not brown. Season the leeks with salt and pepper.
Add the potatoes and vegetable stock and simmer partially covered for 30 minutes.
Using an immersion hand blender (my favorite electric kitchen tool) puree the soup to desired consistency. If it is too thick, you can add additions stock.
Just before serving, garnish with minced fresh herbs.
As the weather gets warmer, this soup can be served chilled and would be know as vichyssoise.
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