It's another one of my favorite Colleen Patrick Goudreau's recipes. Out of her book "The Vegan Table". I of course didn't follow it to a "T" so I posted what I actually did.
Ingredients:
1 TBS Earth Balance (non-hydrogenated and non-dairy) or oil
3 Leeks, white and light green parts, washed and sliced
1/2 medium sized yellow onion coarsely chopped
4 cloves of garlic, minced
5 Large yellow potatoes peeled and cut into 1/2 inch cubes or so
6 cups vegetable stock and 1 cup water (or any variation)
2 TBS Tarragon (whoops I forgot this when I was shopping! I used 1 TBS Italian)
salt and pepper
Method:
Heat non-dairy butter (or oil) in a large sized soup pot over medium heat. Add leaks and onion and saute for 5-7 minutes or until onion becomes translucent. Add garlic and cook for about 1 more minute.
Remove soup from heat and use either an immersion blender or blender to puree at least half of the soup (CAREFUL, I'M HOT) about a cup at a time (I did about 2 cups at a time).
Transfer back to pot and heat until warm. Season with salt and pepper.
I ate my first bowl as is. I offered the Omni other half some cheese (making it vegetarian and NOT vegan). He thought it was so amazing with cheese that I had to try another bowl with a bit of cheese added in to taste.
Personally I thought both ways were VERY tasty! And after asking how he liked it, my beloved said he would gladly eat it again and commented "huh, tasty soup comes out of a blender!"
 |
| With added Cheese |
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| Non-cheesed |
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