Leek Soup
Crema de PorroLeeks puréed with potato for smoothness and poblano chile for extra flavor, make a delightful creamy soup that's very low in fat.
Ingrediënten
Makes 4 servings
- 1 large poblano chile roasted and peeled
- 3 large leeks
- 1 tablespoon unsalted butter
- 1 4-ounce potato, peeled and thinly sliced
- 2 cups canned fat-free reduced-sodium chicken broth
- ¾ cup milk
- ¼ teaspoon salt or to taste
- 1 tablespoon very finely chopped fresh flat-leaf parsley
Instructies
- Prepare the chile.
- Then remove the stem and cut out and discard the seeds.
- Coarsely chop the chile and set aside.
- Wash the leeks then trim off the root end and discard the dark green leaves.
- Cut the leeks in half lengthwise and rinse well to rid them of any dirt or sand between the layers of leaves.
- Chop the leeks, using only the white and tender pale green part.
- Melt the butter in a medium saucepan.
- Add the leeks and cook, covered, stirring frequently, until softened, about 5 minutes.
- Add the chile to the pan along with the potato and chicken broth.
- Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes.
- Transfer the soup to a blender or food processor and purée until smooth.
- Add the milk and salt.
- Blend again.
- Return the soup to the pan, and bring it to a boil, uncovered, over medium-low heat, stirring frequently.
- Cook 3 to 4 minutes.
- Adjust seasoning.
Notes / Tips / Wine Advice:
Serve hot, garnished with a sprinkle of parsley.
--------------------------------------------------------------------------------------------------
