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Name: Spicy Leek Soup with Sage and Parsley (Sweet Potato)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 3 c Vegetable broth; 1 tb Unsalted butter or; 1/2 c Monterey Jack cheese Shredded; Fresh parsley; Fresh calendula petals; carrot Shredded; Pecan pieces; Shallots; 1/4 c Shallots minced; 1 pn Red pepper dried or fresh; Fresh nasturtium flowers; Bell pepper not green; Salt; Black Pepper freshly ground; 3 lg Leeks thinly sliced; 1 lb Sweet potatoes peeled and; 1 tb Fresh sage minced; 2 tb Fresh flat-leaf parsley; 2 tb olive oil Virgin; 1 c Skim milk

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INGREDIENTS

3 c Vegetable broth
1 tb Unsalted butter ; or
1/2 c Monterey Jack cheese ; Shredded
Fresh parsley
Fresh calendula petals
carrot ; Shredded
Pecan ; pieces
Shallots
OPTIONAL GARNISH
1/4 c Shallots ; minced
1 pn Red pepper ; dried or fresh
Fresh nasturtium flowers
Bell pepper ; not green
Salt
Black Pepper ; freshly ground
3 lg Leeks ; thinly sliced
1 lb Sweet potatoes ; peeled and
1 tb Fresh sage ; minced
2 tb Fresh flat-leaf parsley
2 tb olive oil ; Virgin
1 c Skim milk

Servings

INSTRUCTIONS

LEEKS: Use both the white and tender green parts. To make sure you get all the soil out of the leeks, slice them in half lengthwise, then take the leaves out one by one and wash thoroughly. Then re-align to make slicing easier. In a large saucepan, heat the butter and oil over medium heat, then add the leeks and shallots and cook, stirring, until soft and translucent, about 10 minutes. Add the sweet potatoes, broth (or water and/or bouillon), sage, parsley, and hot pepper (1 small fresh or dried hot red pepper or use flakes). Bring to a boil, reduce the heat to low, cover, and simmer until the potatoes are tender, about 20 to 30 minutes. Remove the (whole) hot pepper, if using. In a food processor or blender, puree the soup in batches. (Or use immersion blender.) Return to the saucepan and stir in the milk. Heat just to a simmer, then stir in the cheese until melted, reserve some for garnish. Remove from the heat and add salt and pepper, to taste. Serve with color garnishes. Garnish: mix the white cheese with brown nuts and/or shallots and sprinkle in the center. Surround that with green parsley. Or streak parsley along one side and yellow/orange vegetation on the other. Posted to MC-Recipe Digest V1 #198 Date: Wed, 14 Aug 1996 15:01:29 -0700 (PDT) From: PatH NOTES : Use either as main course for 4 or a light lunch for 6. Nice with salad and a pork or chicken entree. The original title did not mention the sweet potato. If you need to substitute yam, halve the quantity and substitute white russet for the other half.

NOTES

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Spicy Leek Soup with Sage and Parsley (Sweet Potato)

3 c Vegetable broth
1 tb Unsalted butter or
1/2 c Monterey Jack cheese Shredded
 Fresh parsley
 Fresh calendula petals
 carrot Shredded
 Pecan pieces
 Shallots
 OPTIONAL GARNISH
1/4 c Shallots minced
1 pn Red pepper dried or fresh
 Fresh nasturtium flowers
 Bell pepper not green
 Salt
 Black Pepper freshly ground
3 lg Leeks thinly sliced
1 lb Sweet potatoes peeled and
1 tb Fresh sage minced
2 tb Fresh flat-leaf parsley
2 tb olive oil Virgin
1 c Skim milk

LEEKS: Use both the white and tender green parts. To make sure you get all  the soil out of the leeks, slice them in half lengthwise, then take the  leaves out one by one and wash thoroughly.  Then re-align to make slicing  easier.    In a large saucepan, heat the butter and oil over medium heat, then add the  leeks and shallots and cook, stirring, until soft and translucent, about 10  minutes. Add the sweet potatoes, broth (or water and/or bouillon), sage,  parsley, and hot pepper (1 small fresh or dried hot red pepper or use  flakes).    Bring to a boil, reduce the heat to low, cover, and simmer until the  potatoes are tender, about 20 to 30 minutes.    Remove the (whole) hot pepper, if using.    In a food processor or blender, puree the soup in batches. (Or use  immersion blender.)    Return to the saucepan and stir in the milk. Heat just to a simmer, then  stir in the cheese until melted, reserve some for garnish. Remove from the  heat and add salt and pepper, to taste. Serve with color garnishes.    Garnish:  mix the white cheese with brown nuts and/or shallots and sprinkle  in the center. Surround that with green parsley.  Or streak parsley along  one side and yellow/orange vegetation on the other.  Posted to MC-Recipe Digest V1 #198    Date: Wed, 14 Aug 1996 15:01:29 -0700 (PDT)    From: PatH <phannema@wizard.ucr.edu>  NOTES : Use either as main course for 4 or a light lunch for 6.  Nice with       salad and a pork or chicken entree.  The original title did not       mention the sweet potato.  If you need to substitute yam, halve       the quantity and substitute white russet for the other half.

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Nutrition

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Serving Size: 1 Serving (2407g)
Recipe Makes: 4

Calories: 526
Calories from Fat: 215 (41%)

Amt Per Serving		% DV

	Total Fat 23.9g	32 %
	Saturated Fat 14.1g	71 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 1.1g
Cholesterol 60.8mg		19 %
Sodium 8340.3mg		288 %
Potassium 866.3mg		23 %
Total Carbohydrate 69.5g		20 %
	Dietary Fiber 5.4g	21 %
	Sugars, other 64.1g
Protein 11.4g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 526

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