Potato & Leek Soup with Roasted Beets
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)
Preparation
1
To roast the beets: Heat oven to 425ºF
2
Wash beets, trim ends (do not peel) and wrap in foil
3
Place on baking dish and roast for about 90 minutes
4
Open, cool slightly and easily peel the skin off
5
For the soup: Slice leeks
6
Heat oil in a heavy bottomed pot and sauté for about 10 minutes then add your seasonings (salt, pepper and Scarborough Fair)
7
Add the diced potatoes, chervil, and chicken stock
8
Bring to a boil, reduce heat and simmer for 40 minutes or until potatoes are fork tender
9
When soup is done, remove a few ladles of the potato chunks into a bowl
10
Purée remaining soup with an immersion blender
11
If you want a thicker soup, return to heat and use a cornstarch/water mixture to thicken
12
Return potato chunks to the pot
13
Ladle soup into a bowl and garnish with some of the diced roasted beets.
14
Enjoy.
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About
Potato & Leek Soup with Roasted Beets
The classic potato and leek combination with the added sweetness of roasted beets.
Earthy, savoury and oh so pretty to look at.
Yield:
6 servings
Added:
Thursday, October 15, 2015 - 10:56am
