A Chilled Soup Of Leek, Potato And Beet

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil or 3 tablespoons butter
• 2 leeks, cleaned and minced
• 3 medium potatoes, cut in thin slices
• 3 medium beets, cleaned and grated on the large holes of a box grater
• 5 cups vegetable broth or 5 cups chicken broth
• 1 cup cream
• milk
• 1 teaspoon minced dill

Recipe

• 1 put oil, leeks and potatoes in a medium-sized saucepan.
• 2 saute over medium heat, stirring constantly, until softened, about 8-10 minutes.
• 3 add grated beets, saute 1 minute longer and add broth to pan.
• 4 reduce heat to medium-low and simmer for approximately ½ an hour, until vegetables are practically melted into the broth.
• 5 puree them in a blender or using an immersion blender (be careful with the immersion blender!).
• 6 season to taste.
• 7 add the cream and heat well, but do not boil.
• 8 remove from heat.
• 9 if soup is too thick, thin it with a bit of milk.
• 10 cool and refrigerate.
• 11 to serve: sprinkle minced dill over top.