Though the dark leek tops are too tough for this soup, they would add lots of flavour to the stockpot.
- Portion size 10 servings
- Credits : Canadian Living Magazine: November 2008
MethodClassic Homemade Chicken Stock
Homemade Vegetable Stock
In Dutch oven, heat oil over medium-high heat; sautee leeks, celery, carrot, salt, thyme and pepper, stirring occasionally, until softened, about 8 minutes.
Add potatoes, stock and 4 cups (1 L) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 25 minutes. Let cool slightly.
In batches in blender, puree soup until smooth; strain into clean pot. (Make- ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Reheat if necessary. Garnish each serving with Pumpernickel Croutons, blue cheese and parsley.
Nutritional facts Per each of 10 servings: about
- Sodium 314 mg
- Protein 6 g
- Calories 181.0
- Total fat 8 g
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 23 g
- Iron 10.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 27.0
- Vitamin C 17.0