POTATO, ARTICHOKE & LEEK SOUP 2 Tablespoons Butter Or Margarine 1/2 cup Chopped Onion 1 1/2 cups whole leeks, chopped (whites only) 1 teaspoon Minced Garlic 1 quart Chicken Broth 13 3/4 ounces Can Artichoke Hearts, rinsed & drained, cut into quarters 2 1/2 cups Peeled And Cubed Baking Potatoes 2 small Sprigs Thyme 1 1/2 cups Milk 3/4 teaspoon Tabasco Pepper Sauce Salt To Taste Fresh Ground Black Pepper Chopped Fresh Parsley In a medium saucepan, melt the butter and saut� the onion and leeks, covered, for about 10 minutes, or until tender. Uncover and cook until the leeks are very soft, about 5 minutes, adding the garlic for the last minute. Add the broth, artichokes, potatoes and thyme; simmer for 15 minutes, or until the potatoes are tender. Add the milk and Tabasco sauce; simmer for 5 minutes longer. Remove from heat and discard the thyme. In a food processor or blender, puree the soup until very smooth. Add salt and pepper to taste. Serve hot or cold, garnished with parsley.
Posted on: Wed, 17 Jul 2013 18:44:43 +0000
Trending Topics
Recently Viewed Topics
© 2015