Roasted Garlic, Potato, Leek & Fennel Soup
soups
1 cup Whole garlic cloves --
1 Peeled
4 tablespoons Olive oil; divided
4 Leeks; sliced thin, (white
1 Parts only)
2 Fennel bulbs; diced
8 cups Vegetable stock
1 pound Potatoes; peeled and
1 Diced
2 tablespoons Fresh thyme leaves --
1 Chopped fine
2 Bay leaves
1 Salt and pepper; to taste
1 Dairy sour cream or yogurt
Place garlic cloves in small baking pan; add 2 tablespoons (30 ml) of the
olive oil and stir to coat well. Roast at 325 F for 20 minutes or until
golden. In large heavy saucepan heat remaining 2 tbs (30 ml) oil over
medium heat. Add leeks and fennel; saute until mixture begins to colour,
about 10 minutes. Add stock, potatoes, roasted garlic, thyme and bay
leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until
vegetables are tender. Remove bay leaves and discard. Puree soup, in
batches, in food processor or blender. Return to sauce pan and heat
through. Season with salt and pepper to taste. Serve with a dollop of
sour cream or yogurt.
Serves 6 to 8.
Source: Vancouver Sun, 22 February, 1995 Howard Mann, Vancouver, B.C.,
Canad
Recipe By : howard.mann@
No comments:
Post a Comment