I have a lot of food photos I haven’t had time to post. Here is a potato tomato leek soup I made a while ago. I have made several variations of this soup since then and they have all been delicious. I think the trick is blending it up so it gets nice and thick and creamy.
Tomato Potato Leek Soup:
- potatoes, tomatoes, and leeks
- vegetable broth
- shredded carrots
- onions and garlic
- rosemary
- chives
- pepper and sea salt
- Bragg’s
- olive oil
*Cut leeks in small strips, and cook in olive oil with garlic and onions until slightly tender.
*Add vegetable broth, tomatoes, and potatoes and bring to a boil. Then reduce heat, cover, and simmer until potatoes are soft.
*Blend small portions at a time in the blender and pour back into pot.
*Add all other ingredients to taste.
Croutons:
- stale french bread
- olive oil, garlic salt, oregano
*Cut french bread into small chunks. Cover in olive oil and spices, then toast until brown.
1 response so far ↓
rhianon // July 15, 2007 at 10:18 pm |
wat and i will try this. there’s a note in my notebook. i’ll let you know how it goes, in like, a month or so. heh.