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Home -> Soups & Stuff -> Soups
Ingredients (view qty in metric system instead) 6 tbsp. vegetable oil 5 large potatoes, peeled and sliced 1 large onion, chopped 6 cups water(plus additional) 2 medium carrots, matchsticked 2 leeks, white part only, matchsticked 1 small head Boston lettuce, shredded 1 tsp. salt 1 tsp. pepper 2 egg yolks 3 tbsp. water 1/4 cup chopped fresh parsley Directions Bring 3 tbsp. oil, potato, onion and water to boil. Cover and simmer until potato is tender, approx. 10 to 15 minutes. Puree in food processor or blender. Add additional water if soup is too thick. Simmer 5 minutes. Heat 3 tbsp. oil in a skillet. Add carrot, leek, lettuce, pepper and salt. Cover and cook vegetables to crisp-tender, approx. 2 to 3 minutes. Stir into soup. Whisk together yolks and 3 tbsp. water. Stir into soup and heat through without boiling. Garnish with parsley at service. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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