Tuesday, February 9, 2010

Leek and Potato Soup

  • 1 tsp. crushed fennel seeds
  • 1 tsp. ground pepper
  • 2 cloves garlic
  • 2 tbsp. olive oil
  • 4 pints vegetable stock
  • 2 lbs. leeks (trimmed, cleaned, sliced)
  • 2 lbs. potatoes (cleaned, cut into cubes)
  1. Heat olive oil on medium heat in a large pan.
  2. Add garlic – heat for a few minutes until golden.
  3. Add fennel seeds and pepper and stir in with garlic.
  4. Add leeks and potatoes and mix well with other ingredients. Cover and cook 5 minutes. Stir quickly.
  5. Cover and cook for 5 minutes further.
  6. Add stock. Bring to boil, then cover, turn heat down and simmer for 40 minutes.

Recipe via MarthaFry.org

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