I was asked to post the recipe for the potato, leek and carrot soup that I made in April. I actually cobbled together two different recipes. One was this one:
http://www.icookfood.com/2007/01/leek-potato-and-carrot-soup.html
And the other was a recipe that I cut out from the Ottawa Citizen, dated September 1995 (gulp, that is 15 years ago!). Here is what I think I did:
Ingredients
1 giant leek, chopped (Ottawa Organics)
3 potatoes, cubed (also Organics)
4 carrots, sliced (also Organics)
5 cups chicken stock
1 cup light cream (I mixed half whipping cream, half milk)
¼ cup dry white wine
Cook the leeks in butter until softened but not browned.
Add the broth, potatoes and carrots.
Simmer until potatoes and carrots are soft.
Blend with hand blender to desired chunkiness (mine was completely blended)
Add cream and wine and heat gently. Can serve with chives or other garnish.
Mmmmm, soup.
I´m going to try your recipe as soon as I have a chance. Thanks!
mmm… that does sound good!
Thanks Finola! It's on for next week's soup night.
Ah! I see your choice – organic for everything (except for chicken stock and light cream) – makes me wonder if there is organic wine in the market???
Anonymous – there *is* organic wine for sale – I've been drinking organic red, but I'm sure where there's red, there's white. I even bought it at the LCBO.
Fin – Sounds like a great recipe – I'll have to try it (sans chicken). 🙂
I hope if you make it you enjoy it too.
The organic part is actually ironic as I have a post coming very soon about organic food.
Frankly, I'm skeptical….
Not a big soup lover but I am going to try out this recipe…I am really skeptical about the organic food part….or if it is any different from GM food.