French Country Soup
Recipe By: SOUP
Serving Size: 4
Preparation Time: 15Min
1 tbsp olive oil
1 tbsp butter/margarine
3 large leeks, coarsly chopped
1 large flourly potato, coarsly cubed
2 large carots, chopped
4 cups vegetable or chicken stock
2 bay leaves
sea salt and ground pepper
1 tbsp butter/margarine
For SoupMaker: oil, margarine/butter, 1 small onion, add 2 leeks, 1 potato, 1 large carrot, 3 to 4 cups stock
1. Heat oil and 1 tbsp of the butter/margarine in 4-quart saucepan over medium-low heat. Add the leeks, potato, carrots and cook, stirring frequently, for 5 minutes. Reduce the heat a little, add the stock and bay leaves, salt & pepper. Cover and cook gently for 30 minutes, stirring occasionally.
2. Let cool for several minutes, remove bay leaves, transfer to blender and process for 2 miutes until very smooth. Strain back into pan through a sieve with a spatula.
3. Reheat gently, stirring frequently. Add 1 tbsp butter/margarine and serve very hot.
