Potato Leek Soup with Roasted Beets
Details
- Servings: 6
- Calories: 435
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Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
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)
Instructions
To roast the beets
Wash beets, trim ends (do not peel) and wrap in foil
Place on baking dish and roast for about 90 minutes
Open, cool slightly and easily peel the skin off
Add the diced potatoes, chervil, and chicken stock
Bring to a boil, reduce heat and simmer for 40 minutes or until potatoes are fork tender
When soup is done, remove a few ladles of the potato chunks into a bowl
Pure remaining soup with an immersion blender
If you want a thicker soup, return to heat and use a cornstarch/water mixture to thicken
Return potato chunks to the pot
Ladle soup into a bowl and garnish with some of the diced roasted beets.
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