Thursday, October 25, 2018

Soup Time!

by Karen Rose Smith


When the seasons changed in September, the weather didn't seem to agree with the timing.  But now we are beginning to see cooler days and have even had a touch of frost several nights in Pennsylvania.  My thoughts have turned from light fare and grilled foods to heartier meals and bowls of stew or steaming soup.

One of my favorite soups for a chilly autumn day is featured in my first Daisy's Tea Garden mystery--MURDER WITH LEMON TEA CAKES.  Daisy serves Potato and Leek Soup in the tea garden and I would like to share the recipe I developed with you.

 Daisy's Potato and Leek Soup

3 tablespoons high heat sunflower oil
1 cup onion
3 leeks, diced (about 2 cups)
1 cup celery chopped
1 clove of garlic
3 tablespoons flour
1 quart chicken broth (I use Swanson 100% Chicken Broth/99% fat free)
2 1/2 to 3 cups potatoes in small chunks
2 cups carrots, sliced
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk

Trim the top and bottom of leeks.  Cut them longwise and soak in water for ten minutes.

In a 4 1/2 quart pot, heat sunflower oil and saute onion, leeks and celery for about three minutes.  After the mixture starts to sizzle, add garlic.  Add flour and stir well.  Add chicken broth and bring to a boil.  Add potatoes, carrots, bay leaf, salt and pepper.  Bring to a boil again, then simmer until potatoes are tender (about 20 minutes).  Add milk and simmer 5 more minutes.

Makes six servings.
  

What is your favorite soup for a chilly fall day?
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