This was so yummy. This recipe by Arnold Foss of Mercer Maine was submitted to Taste of Home. When I made this, I used regular evaporated milk because that is what I buy. I've also tried it with vegetable broth and it was still great.
Curried Leek Soup
3 medium leeks (white portion only), thinly sliced
1 garlic clove, minced
2 tablespoons butter
1 can (14 1/2 oz) chicken broth
3/4 cup water
1 1/2 cups thinly sliced carrots
2 celery ribs, thinly sliced
2 teaspoons chicken bouillon granules
1/2 teaspoon curry powder
1/8 teaspoon pepper
1 can (12 oz) fat-free evaporated milk
In a 3 qt saucepan, saute leeks and garlic in butter over medium heat until tender. Add the broth, water, carrots, celery, bouillon, curry powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly.
Place 1 cup soup in a blender or food processor; cover and rocess until smooth. Return to pan. Add milk; heat through but do not boil. Yield: 4 servings.
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