Potato & Leek Soup with Roasted Beets – Eat With Your Eyes


Ingredients: 2 pounds of beets (roasted),1 pound of leeks (sliced),3 pounds of potatoes (peeled and diced),Oil for cooking (I used bacon flavoured olive oil),8 cups of chicken broth,Salt & pepper to taste,1 tsp. Scarborough Fair seasoning,1/2 tsp. dried Chervil,Cornstarch (to thicken)

  1. Heat oven to 425F
  2. Wash beets, trim ends (do not peel) and wrap in foil
  3. Place on baking dish and roast for about 90 minutes
  4. Open, cool slightly and easily peel the skin off
  5. For the soup: Slice leeks
  6. Heat oil in a heavy bottomed pot and saut for about 10 minutes then add your seasonings (salt, pepper and Scarborough Fair)
  7. Add the diced potatoes, chervil, and chicken stock
  8. Bring to a boil, reduce heat and simmer for 40 minutes or until potatoes are fork tender
  9. When soup is done, remove a few ladles of the potato chunks into a bowl
  10. Pure remaining soup with an immersion blender
  11. If you want a thicker soup, return to heat and use a cornstarch/water mixture to thicken
  12. Return potato chunks to the pot
  13. Ladle soup into a bowl and garnish with some of the diced roasted beets.
  14. Enjoy.


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