Sunday, February 6, 2011

Sweet Potato and Leek Soup

I was reading my Mark Bittman cookbook and kept looking at the recipe for Potato and Leek Soup.

It said "3 potatoes, any kind."

Does that really mean ANY kind? Would it work with sweet potatoes? I love soup. How bad could it be?

It is delicious. It's a little like a butternut squash soup. And absolutely the best kind of recipe.

Sweet Potato and Leek Soup
adapted from How to Cook Everything Vegetarian by Mark Bittman

2 tbs olive oil
3 sweet potatoes, peeled and chopped into small pieces
2 leeks, cleaned and sliced (cut off the dark green parts)
2 cups homemade vegetable stock
salt and pepper
1 bay leaf

Heat the oil in a deep stock pot. Add the vegetables and cook for 2-3 minutes on medium high. Salt and pepper.
Add the stock and enough water to cover the vegetables. Toss in the bay leaf and another teaspoon of salt and a few grinds of pepper. Bring to a boil, then reduce to a simmer.
Simmer for about 30 minutes until the sweet potatoes are soft.
Remove the bay leaf and puree the soup. Taste and adjust seasoning.

This is linked to Simply Sugar and Gluten Free.

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