Cook's Corner with Chef Jyoti Friedland
Recipe from The Talleygram, September 6,
2006
Roasted Red Pepper and Leek Soup
Chef Notes: Are you tired of having bean soup all the time? Try this one. But If you are not familiar of roasting red pepper, don’t worry you can use the ones in bottle. This soup has a hint of smokiness and sweetness, rounded by the tang of sour cream. Oh! It’s delicious, I can finish the whole pot. Chef Jyoti
Yield: 4 - 6 servings Difficulty: medium
Ingredients:
2 tablespoons Horizon organic unsalted butter
2 tablespoon Spectrum organic extra-virgin olive oil
4 organic leeks, cleaned and trimmed, white parts only
1 organic onion, chopped
2 organic garlic cloves, minced
1 small organic potato, peeled and thinly sliced
2 Frontier organic bay leaves
1 teaspoon dried marjoram
1 teaspoon Frontier organic thyme leaves
4 large organic red peppers, roasted and coarsely chopped
1 tablespoon sweet paprika
1 quart filtered water
2 tablespoon Frontier vegetable broth powder
Sea salt and organic black pepper to taste
Cornstarch mixture: 2 tablespoon cornstarch whisked with 2 tablespoon water
¼ cup Organic Valley organic sour cream
Directions:
-
In a large soup pot heat butter and olive oil, then add leeks, onion, and garlic.
-
Lower the flame; add pinch of sea salt and black pepper, cook and stir frequently until leeks and onion are completely soft.
-
Add potato, bay leaves, marjoram, thyme, roasted pepper, and sweet pepper. Stir for about 2 minutes.
-
Add filtered water, vegetable broth powder, sea salt and black pepper. Bring to a boil and then simmer until potatoes are soft.
-
Stir-in cornstarch mixture and sour cream. Taste and adjust seasonings.
-
Remove the pot from the stove and also remove the bay leaves.
-
With a blender, process the soup in batches until smooth.
-
Serve with croutons on top.
Copyright © 2006 Talley's Green Grocery