Veggies have not always been my favorite things. As a little kid, I didn't like to touch anything green. I ate carrots and occasionally green beans, but that was about it. I have since expanded my repertoire, and my CSA farm share is just expanding it even farther. All of the vegetables in this soup I received in the past week, fresh off the farms of upstate New York- you really can't beat that.
Also, this soup just reminds me again of all of the wonderful things about fall. It is delicious and warming, and goes perfectly with a salad and a couple pieces of bread. Really an all-around perfect fall lunch! I had some the day I made it, and then saved the rest in the fridge for later in the week. A couple minutes on the stove in a saucepan is all that it needs to reheat.
Happy fall, and Bon Appétit,
Margaret
Sweet Potato Leek Soup
Serves 4
4 small leeks
1 small onion, chopped
1 large carrot, chopped
1/2 tsp black pepper
1 tsp salt
2-3 tbs butter
2 large sweet potatoes, peeled and chopped
1/2 cup fresh chopped parsley
4 cups chicken broth
Cook onion, carrot, and leeks in butter in a large saucepan over medium heat for 8 minutes. Add broth and sweet potatoes. Bring to a boil and cover, simmering for 20 minutes. Add parsley and simmer for 5 minutes uncovered. Blend using an immersion or tabletop blender. If the soup is too thick, add more broth 1/4 cup at a time until desired consistency is reached. Serve immediately or store in fridge or freezer.
