Spicy Leek Soup with Sage and Parsley (Sweet Potato)
| Yield: | 4 Servings |
| Categories: | Soups |
| 1 | tb | Unsalted butter; or margarine |
| 2 | tb | Virgin olive oil |
| 3 | lg | Leeks; thinly sliced |
| 1/4 | c | Minced shallots |
| 1 | lb | Sweet potatoes; peeled and diced |
| 3 | c | Vegetable broth |
| 1 | tb | Fresh sage; minced |
| 2 | tb | Fresh flat-leaf parsley; chopped |
| 1 | pn | Red pepper; dried or fresh, hot |
| 1 | c | Skim milk |
| 1/2 | c | Shredded Monterey Jack cheese |
| Salt | ||
| Freshly ground black pepper | ||
| OPTIONAL GARNISH | ||
| Fresh parsley | ||
| Fresh nasturtium flowers | ||
| Fresh calendula petals | ||
| Pecan pieces | ||
| Shredded carrot | ||
| Bell pepper; not green | ||
| Shallots |
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