Friday, March 19, 2010

potato leek soup with fried shallots and whole wheat baguettes

Tonight I made this delicious soup with some russet potatoes, leeks, onions and garlic. The wonderful thing about this soup is that it is so easy and quick to put together. It goes perfect with some delicious French baguettes from the BreadBaker's Apprentice. 

potato leek soup
3 russet potatoes, chopped
1 medium onion, chopped
2 leeks, cleaned, trimmed and sliced
4 cloves garlic, minced
4 cups vegetable stock
2 cups soymilk, almond milk, or cashew cream

olive oil or vegan butter

Saute the onions, leeks, and garlic in a large soup pot. Season with salt an pepper. Cook until the veggies are soft then add the vegetable stock and potatoes. Cook for about 15 minutes until the potatoes are really soft. Add the cream and puree off the heat. Season with salt and pepper and chives. Heat through for another 5 or 10 minutes. Top with fried shallots. Serve with some delicious crusty bread and vegan butter.

For the fried shallots just chop up some shallots so that you have rings. Dust with flour, salt, pepper and paprika. Heat some oil in a fry pan and shallow fry them. Cook until golden brown.

1 comment:

  1. This soup simple and tasty. I never think to use soy milk and create creamy soups. I have a box sitting at home, waiting to be used. Maybe I'll make a creamy soup for dinner :)