LEEK AND POTATO SOUP
Leeks and onions are both members of the allium family. Although they resemble each other in their methods of cultivation and early stages of development, leeks and onions taste distinctively different. Onions have an in-your-face intensity; leeks are more discreet and savory. Nova Scotian leeks are just as good as their onions.

4 c. sliced leeks
3 c. peeled, diced potatoes
6 c. chicken broth
1 c. whipping cream
3 tbsp. sherry
Chives
Combine the top 3 ingredients.  Cook about 25 minutes or until the vegetables are very tender.  In a food processor puree the soup in batches and return it to the original pot.  Add the cream and sherry.  Reheat very slowly; serve with fresh minced chives sprinkled on top. This soup can also be served cold and is then known as vichyssoise.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE