When whole cloves or garlic are poached or baked they become sweet and nutlike, and that’s what happens
in this delicious soup, which is served dotted with colorful green chives.
Make 6 to 8 servings / Prep time: 20 minutes / Minimum cook time: 2 1/4 hours in a medium slow cooker
Make 6 to 8 servings / Prep time: 20 minutes / Minimum cook time: 2 1/4 hours in a medium slow cooker
Procedure:
1. Trim leek, split lengthwise and slice thinly. Place slice in a colander and rinse well under cold running water, rubbing with your fingers to dislodge all dirt. Shake leeks in the colander. Melt butter in a medium saucepan over medium heat. Add leeks and garlic cloves, and toss with butter. Cover the pan, reduce the heat to low, and cook for 10 minutes. Scrape mixture into the slow cooker.
2. Add potatoes and stock to the slow cooker, and stir well. Cook on low for 4 ½ to 6 hours or high for 2 to 3 hours, or until potatoes are tender. Then, if cooking on low, raise the heat to high. Add cream, and cook soup for an additional 10 to 20 minutes, or until simmering.
3. Allow soup to cool for 30 minutes. Either puree it with an immersion blender, or strain solids from soup and puree them in a food processor fitted with the steel blade or in a blender. Season to taste with salt and pepper, and chill thoroughly. To serve, sprinkle each serving with chives.
Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly covered. Stir well before serving.
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