Soup Market's Potato Leek Soup with Saffron
and Sweet Potatoes 1 medium orange-fleshed
sweet potato, peeled and diced small
1 tablespoon unsalted butter
2 to 3 medium leeks (white and light green parts only), washed 3
times
4 large Idaho potatoes, peeled and diced large
1 1/2 teaspoons sea or kosher salt
1/4 to 1/2 teaspoon ground white pepper
1/4 teaspoon Penzey's Kashmir Mogra saffron strands (or pinch of
ground saffron)
6 cups chicken stock, vegetable stock or water
2 cups half-and-half cream
In small saucepan over medium heat, place diced sweet potato with
enough water to cover. Bring to boil, reduce heat and simmer until
tender, about 8 to 10 minutes. Drain well and reserve.
In large stock pot, sweat leeks in butter over medium-low heat. Do
not brown. When leeks are soft and mostly dry, add Idaho potatoes,
salt, white pepper, saffron and chicken stock. Bring to boil, reduce
heat and simmer until potatoes are tender. Remove from heat and
puree, either in stockpot with immersion blender or in blender. (If
using blender, be very careful not to overfill or the lid may fly
off and cause burns.)
Add half-and-half and reserved sweet potatoes. Taste and adjust
seasonings, if necessary.
Makes about 12 servings. |