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Leek and Potato Soup Nothing radical here, just a really good and popular soup to begin the meal. Make it with vegetable stock and you have one more thing that the vegetarians at the table can enjoy. 4 large leeks (about 2 1⁄2 pounds) 1. Slice the white and pale green parts of the leeks (everything that is closer to white or yellow than green) crosswise and place in a bowl of water. To return to our list of Healthy Recipes, click HERE.
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Today's Healthy Recipe: Leek and Potato Soup
by LuellaMay
11 mon
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LuellaMay
Today's Healthy Recipe: Leek and Potato Soup
PM LuellaMay email LuellaMay
Date: 6/5/2012 9:35:39 AM ( 11 mon ago )
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URL: http://curezone.com/forums/fm.asp?i=1947366
Ingredients:
3 tablespoons butter
3 pounds russet potatoes (4 large bakers)
Heaping teaspoon sea salt, or to taste
2 cups milk (for the healthiest and tastiest soup, use organic milk - especially raw organic milk, and raw goats milk would be best of all)
Unsalted msg-free poultry or vegetable stock or additional milk
Freshly ground white pepper
Snipped chives, for garnish
Instructions:
2. Pull apart the rings and swirl to remove any dirt.
3. Lift the leeks out of the water and drain in a colander.
4. Use the same water to wash the heavy green tops; save these for poultry or vegetable stock.
5. Melt the butter in a soup pot over medium-low heat.
6. Add the leeks and cook, stirring occasionally, until wilted.
7. Meanwhile, peel the potatoes and cut into 1-inch cubes.
8. Add the potatoes to the pot with water to cover.
9. Add the salt, bring just to a boil, and simmer over low heat until the potatoes and leeks are both tender.
10. Remove from the heat and let cool.
11. Purée the soup in a blender in batches, then strain through a coarse sieve; or better still, put the soup through the medium disk of a food mill, which purées and strains in one action. The soup base can be made to this point up to 2 days ahead of time and refrigerated.
12. Combine the soup base and milk, and add stock or more milk as needed to bring the volume up to 3 quarts.
13. Season to taste with salt and pepper and reheat over moderate heat, stirring frequently; do not let the soup boil after adding the milk.
14. Correct the seasoning and serve garnished with chives.
Serves 8-12
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