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- Chilled Potato, Leek and Beet Soup
-
- 3 tbls olive oil
- 2 leeks, cleaned and minced
- 3 medium potatoes, cut in thin slices
- 3 medium beets, cleaned and grated on the large holes of a box grater
- 5 cups vegetable broth or chicken broth
- 1 cup cream/a bit of milk
- 1 tsp minced dill
- Directions
- Put oil, leeks and potatoes in a medium-sized saucepan. Saute over medium heat, stirring constantly, until softened, about 8-10 minutes. Add grated beets, saute 1 minute longer and add broth to pan. Reduce heat to medium-low and simmer for approximately 1/2 an hour, until vegetables are practically melted into the broth. Puree them in a blender. Season to taste. Add the cream and heat well, but do not boil. Remove from heat. If soup is too thick, thin it with a bit of milk. Cool and refrigerate.
- Provided by:
- Kelly Saxer of Desert Roots Farm
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Photo courtesy bgreenlee
