Soup Market's Potato Leek Soup with Saffron and Sweet Potatoes Recipe
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Restaurant Recipes from Razzle Dazzle Recipes

 

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.

    
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