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| Home -> [Irish, Soups & Stews, Vegetables] -> [The irish rover's leek and potato soup Recipe] |
The irish rover's leek and potato soup
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| Artist: |
_ |
Yield: |
5 |
| Categories: |
Irish, Soups & Stews, Vegetables |
Rating: |
0 |
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Ingredients:
| 5
| lbs | Potatoes, peeled and cubed | | | 1 ea Leek, coarsely chopped | | 1 1/2
| lbs | Carrots, peeled and cubed | | | 1 ea Bay leaf | | 4
| tsp | Thyme | | 1
| tbsp | Each salt and white pepper | | 32
| oz | Vegetable broth | | 4
| cup | Water | | 5
| cup | Soy milk | | 3
| tbsp | Oil | | 4
| tbsp | Flour |
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Procedures:
| 1 | In a large pot, combine potatoes, leeks, carrots, bay leaf, thyme, salt and pepper. | | 2 | Add broth and enough water to cover vegetables. | | 3 | Bring to a boil. | | 4 | Turn heat to simmer and cook until vegetables are soft. | | 5 | in a separate pan, heat milk. | | 6 | When vegetables are soft, add milk to vegetable mixture. | | 7 | make a roux, or paste, by combining the oil and flour. | | 8 | Stir into hot soup, a tablespoon at a time, allowing several minutes of cooking between each addition until soup reaches desires thickness. | | 9 | Remove bay leaf before serving. | | 10 | from siobhan reidy, owner of the irish rover, as requested by karen jacobi of jeffersonville, in alice colombo"s 1?/95 "cook"s corner" column called "lexington lasagna gets the red out" in "the (louisville, ky) courier-journal". | | 11 | Pg. | | 12 | CElectronic format by cathy harned. |
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