Thursday, March 27, 2014
Fragrant Apple Carrot Leek Potato Soup
slice 8 carrots (I used young and long thin ones),
chop 3 medium potatoes into small pieces (I used gold potatoes),
quarter lengthwise and chop 4 leeks up to the greenest section.
chop fine one quarter red onion
saute onion in olive oil add the leeks stirring constantly till they are wilted.
pour in about 8 cups of water and add the rest of the vegetables.
add 2 tablespoons of white balsamic vinegar,
2 tablespoons of brown sugar,
1 teaspoon of dried dill,
1 teaspoon of dry mustard,
1/2 teaspoon of dry tarragon
1/2 teaspoon of celery seed
salt and pepper to taste.
Cook over high heat till mixture comes to a boil, lower heat and simmer till vegetables are soft, about an hour or more. Serve with a hearty bread or crackers. You might think that's a lot of leeks but they seem to take on the flavor of the other ingredients in the soup. The starch in the potatoes makes the soup thicken just enough. This made enough soup for the two of us to eat it for several days. Thanks for reading and for all your comments.