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Servings: Makes about 7 cups. Comments:
This is one of our consistent favorite soups, after work on a chilly fall or winter day.
Marlys and Glenn
Ingredients:
Soup base
1 tablespoon unsalted butter
2 medium leeks, white part only, chopped
1 garlic clove, minced
Pinch of cayenne pepper
5 cups water
1 pound boiling potatoes, peeled and coarsely chopped
¾ pound sweet potatoes, peeled and coarsely chopped
3-½ teaspoons coarse salt
Mint and Curry Butter
Makes about ½ cup.
1 ½ teaspoons unsalted butter
¾ teaspoon curry powder
1/8 teaspoon turmeric
Pinch of minced garlic
¼ cup (½ stick) unsalted butter, room temperature
1 tablespoon minced fresh mint or ¼ teaspoon dried, crumbled
2 teaspoons fresh lemon juice
Directions:
Soup base
Melt butter in heavy large pot over medium-high heat. Add leeks, garlic and cayenne and stir 1 minute. Add water, potatoes and 2 teaspoons salt. Bring to boil. Reduce heat, cover and simmer mixture until vegetables are tender, about 30 minutes.
Puree soup in batches in blender. Can be prepared 1 day ahead. Cool comletely, cover and refrigerate.) Return to pot. Add remaining salt. Simmer soup 5 minutes. Ladle into bowls. Top with Mint and Curry Butter and serve.
Mint and Curry Butter
Melt 1-½ teaspoons butter in heavy small skillet over medium heat. Add curry powder, turmeric and garlic and stir until butter and spices bubble, about 30 seconds. Cool slightly.
Blend ¼ cup butter, mint and lemon juice until smooth. Stir in spice mixture. (Can be prepared several days ahead and refrigerated. Bring butter to room temperature before using.)
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