Creamy Carrot Ginger Soup
Makes 6 servings
2 tsp olive oil
1 large leek, white and light green part only, thinly sliced
1/4 yellow onion, chopped
1 stalk celery, chopped
1 tbsp fresh ginger, peeled and grated
1½ cups low sodium chicken broth
4 medium carrots, peeled and sliced
1½ cups milk
Sea salt and pepper to taste
6 chives, sniped into small pieces
1. Place a large saucepan over medium heat; add oil. Add leek, onion, celery, and ginger, sauté until onion is soft, about 5 minutes. Add broth and carrots, bring to a boil, reduce the heat, cover, and simmer until carrots are soft, about 30 minutes. Add milk and heat through.
2. Puree in a food processor (or carefully with a blender) until smooth.
3. Add salt and pepper to taste; garnish with chives.
Potato Leek Soup
Makes 4 servings
1½ tablespoons butter
2 large leeks, white and light green part only, thinly sliced
Salt and pepper to taste
1½ cups low sodium chicken broth
1½ cups milk
1 pound red or white potatoes, peeled and cubed
Vegetable oil for shallow frying
Fresh sage leaves for garnish
2 tablespoons tarragon, finely chopped
1. Place butter in a large saucepan over medium-low heat. Add leeks, season with salt and pepper, and sauté until leeks are soft, 5-7 minutes. Add broth, milk and potatoes. Bring to a boil over high heat, reduce heat, cover and simmer 20 minutes or until potatoes are soft.
2. Place ¼-inch of oil in a small saucepan over medium heat. Pat sage leaves completely dry then fry until crisp. Drain on paper towels and set aside.
3. Puree potato mixture with an immersion blender (or carefully with a blender) until smooth. Add tarragon; season with salt and pepper. Ladle into bowls and garnish with sage leaves before serving.
