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leek-potato-soup-2 recipe

Date: Mon, 2 Jun 1997 23:04:59 -0700
From: yogi@mdi.ca (Michael & Laura)

When I had my elderly great-aunt and uncle over for lunch on Sunday I
served them leek and potato soup, warm sourdough buns and a green
salad.  I doubt they even noticed it was vegetarian.

Leek and Potato Soup.
4 cups vegetable stock
4 large potatoes
3 leeks (washed, including green part of stem)
Grated zest/rind of 1/2 lemon (or lime)
Tiny pinch nutmeg
FF sour cream.

Chop veggies and cook in stock for about 30 mins, until mushy. Add lemon
zest and simmer for a few more minutes.  Add nutmeg. Puree mix till creamy
(I use a Braun handheld blender - designed for hot liquids). It turns a
very pretty pale green. (It is also nice left lumpy).

When I serve this I garnish it with FF sour cream, chives and lemon zest.
It is also really good cold.  The lemon gives it a very fresh taste which
many people find quite suprising.  A tiny dab of french mustard is good
too.  Sometimes I add dill (weed/leaves) when I serve it cold. Very

kwlacto lacto