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Soups Bon Appetit
Potato 4/1/1986

SOUP OF TWO POTATOES WITH MINT AND CURRY BUTTER

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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
pound sweet potatoes, peeled and coarsely chopped
3- teaspoons coarse salt

Mint and Curry Butter
Makes about cup.

1 teaspoons unsalted butter
¾ teaspoon curry powder
1/8 teaspoon turmeric
Pinch of minced garlic
cup ( stick) unsalted butter, room temperature
1 tablespoon minced fresh mint or 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- 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 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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