Some people call this “Penny Soup,” because the vegetable pieces resemble coins
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell
|4 small red-skinned new potatoes||1 tbsp butter|
|4 large carrots||1 tbsp olive oil|
|1 medium sweet potato||2 1/2 cups vegetable stock|
|1 leek, white and pale green parts only||salt and freshly ground black pepper|
Slice the potatoes, carrots, sweet potato, and leek crosswise into rounds about ... in (2–3cm) thick. The potatoes can be peeled or unpeeled. Rinse the leeks well.
Melt the butter with the oil in a large saucepan over medium-low heat. Add the leeks and cook, stirring occasionally, for 3–4 minutes, until beginning to soften. Add the potatoes, carrots, and sweet potato, and stir for 1 minute.
Pour in the stock, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes, or until the vegetables are tender but not falling apart.
Transfer about one-third of the vegetables to a blender or food processor with the cooking liquid. Puree then return to the pan. Season with salt and pepper and serve hot.
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