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Minced chicken with vegetables in lettuce cups (May 2003) Easter Lamb roasted with artichokes and potatoes (April 2003) Flourless Chocolate Cake with Chocolate Glaze (February 2003) Potato Leek Soup with cheese (January 2003) No bake egg nog cheese cake (December 2002) Pecan Pie with Bourbon Creme (Good Housekeeping) Chicken Enchiladas (November 2002) Spicy Black Bean Soup (October 2002) No Bake Creme Brulee (September 2002) Anise Ricotta Cake (August 2002) Chocolate, Pecan & Dried Cherry Cookies (July 2002) Seafood Torte (June 2002) Shrimp & Sesame Sticks with Apricot Sauce (May 2002) Damn Fine Gumbo (April, 2002) |
Potato Leek Soup with Cheese Julia shure of Albany, California, writes: "This comforting soup has both cream cheese and cheddar, which give it a rich, smooth texture. While it makes an elegant first course, the soup can also be a satisfying meal partnered with a simple salad and some crusty bread." 1/4 cup (1/2 stick) butter 1 large leek (white and pale green parts only), thinly sliced 1 large garlic clove, minced 4 large potatoes (about 2 1/4 lbs), peeled, cut into 1/2 inch pieces 2 large carrots, peeled, cut into 1/2 inch pieces 4 cups low salt chicken broth 2 tablespoons chopped fresh dill or 1 tablespoon dried 3/4 cup milk 4 ounces cream cheese 1 cup grated sharp cheddar cheese (about 3 ounces) Chopped fresh parsley (optional) Additional grated sharp cheddar sharp cheese (optional) Melt butter in heavy large pot over medium heat. Add leek and garlic; saute until tender but not brown, about 4 minutes. Add potatoes and carrots; saute 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat. Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. (Can be made 1day ahead. Chill. Bring to simmer before serving.) Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired. |
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Shepard's Point
117 Queen St., Beaufort, NC 28516 | Telephone: (252) 728-3899 | Fax: (252) 728-1641 | email: chef@beaufortgrocery.com