Side Pannel
Spicy Leek Soup with Sage and Parsley (Sweet Potato)
Spicy Leek Soup with Sage and Parsley (Sweet Potato)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 1 tb Unsalted butter; or
- -margarine
- 2 tb Virgin olive oil
- 3 lg Leeks; thinly sliced
- 1/4 c Minced shallots
- 1 lb Sweet potatoes; peeled and
- -diced
- 3 c Vegetable broth
- 1 tb Fresh sage; minced
- 2 tb Fresh flat-leaf parsley;
- -chopped
- 1 pn Red pepper; dried or fresh,
- -hot
- 1 c Skim milk
- 1/2 c Shredded Monterey Jack
- -cheese
- Salt
- Freshly ground black pepper
Directions
OPTIONAL GARNISH
Fresh parsley
Fresh nasturtium flowers
Fresh calendula petals
Pecan pieces
Shredded carrot
Bell pepper; not green
Shallots
LEEKS: Use both the white and tender green parts. To make sure you get all
the soil out of the leeks, slice them in half lengthwise, then take the
leaves out one by one and wash thoroughly. Then re-align to make slicing
easier.
In a large saucepan, heat the butter and oil over medium heat, then add the
leeks and shallots and cook, stirring, until soft and translucent, about 10
minutes. Add the sweet potatoes, broth (or water and/or bouillon), sage,
parsley, and hot pepper (1 small fresh or dried hot red pepper or use
flakes).
Bring to a boil, reduce the heat to low, cover, and simmer until the
potatoes are tender, about 20 to 30 minutes.
Remove the (whole) hot pepper, if using.
In a food processor or blender, puree the soup in batches. (Or use
immersion blender.)
Return to the saucepan and stir in the milk. Heat just to a simmer, then
stir in the cheese until melted, reserve some for garnish. Remove from the
heat and add salt and pepper, to taste. Serve with color garnishes.
Garnish: mix the white cheese with brown nuts and/or shallots and sprinkle
in the center. Surround that with green parsley. Or streak parsley along
one side and yellow/orange vegetation on the other.
Fresh parsley
Fresh nasturtium flowers
Fresh calendula petals
Pecan pieces
Shredded carrot
Bell pepper; not green
Shallots
LEEKS: Use both the white and tender green parts. To make sure you get all
the soil out of the leeks, slice them in half lengthwise, then take the
leaves out one by one and wash thoroughly. Then re-align to make slicing
easier.
In a large saucepan, heat the butter and oil over medium heat, then add the
leeks and shallots and cook, stirring, until soft and translucent, about 10
minutes. Add the sweet potatoes, broth (or water and/or bouillon), sage,
parsley, and hot pepper (1 small fresh or dried hot red pepper or use
flakes).
Bring to a boil, reduce the heat to low, cover, and simmer until the
potatoes are tender, about 20 to 30 minutes.
Remove the (whole) hot pepper, if using.
In a food processor or blender, puree the soup in batches. (Or use
immersion blender.)
Return to the saucepan and stir in the milk. Heat just to a simmer, then
stir in the cheese until melted, reserve some for garnish. Remove from the
heat and add salt and pepper, to taste. Serve with color garnishes.
Garnish: mix the white cheese with brown nuts and/or shallots and sprinkle
in the center. Surround that with green parsley. Or streak parsley along
one side and yellow/orange vegetation on the other.
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