Sunday, December 11, 2011

Lemon Potato Soup with Pistou

We have had some really beautiful fall weather and somehow still don't have snow. Since it had been cooling off we have been making more and more soups. This one was thrown together as we had a jar of pistou in the cupboard. If you happen to have some fresh basil though you can make your own pistou by blending basil, garlic and olive oil together. This soup is sharp, aromatic and lemony.

Lemon Potato Soup with Pistou
1 Tbsp olive oil
2 leeks, sliced
2 cloves garlic, chopped
5 carrots, peeled and chopped
3 medium potatoes, peeled and chopped
Juice from 1 whole lemon
2 broth cubes
1/4 cup pistou

In medium sized pot saute the leeks and garlic in olive oil until softened. Add carrots, potatoes and lemon juice and cook for 2 minutes.

Fill the pot with enough water to cover the vegetables with 2 or 3 inches of water. Add broth cubes and bring to a boil. Lower heat a simmer until potatoes and carrots are tender (25 minutes).

Take soup off of the heat and using a potato masher mash the soup so that carrots and potatoes break up a bit. (This soup is not quite blended and not chunky).

Add pistou and serve with a big hunk of bread.

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