Pumpkin, Leek, And Potato Soup Recipe
Ingredients
| Whole Cloves | 4 | |
| Black peppercorns | 10 To taste | |
| Bay Leaf | 1 | |
| Thyme sprig | 4 | |
| Parsley sprig | 4 | |
| Olive oil | 3 Tablespoon | |
| 2 large cloves garlic, minced | ||
| 3 leeks, white and light green parts only, halved lengthwise and thinly sliced | ||
| Ground cinnamon | 1 Teaspoon | |
| Russet potato | 1 Large, cut in to chunks | |
| 1 1/2 pounds sugar pumpkin or butternut squash, peeled, halved lengthwise, seeded, and cut into 1-inch chunks | ||
| 4 cups Chicken Stock or canned low-sodium chicken broth | ||
| Half and Half | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Pinch of cayenne | ||
| Ground pepper | 1 To taste | |
| Minced parsley | 1/4 Cup (16 tbs) | |
Directions
Cut an 8-inch square of cheesecloth, and place the cloves, peppercorns, bay leaf, thyme, and parsley in the center.
Bring up the ends to form a bag and tie securely with kitchen twine.
Set aside.
In a 6- to 8-quart saucepan, heat the olive oil over medium heat.
Swirl to coat the pan and saute the garlic and leeks, stirring frequently, until softened but not browned, about 5 minutes.
Add the cinnamon and saute 1 minute longer.
Add the chunks of potato and pumpkin, the stock, and the bag of spices.
Bring to a boil.
Reduce the heat and simmer, covered, until the potato and pumpkin are tender when pierced with a fork, about 20 minutes.
Discard the bag of spices.
Cool the soup slightly; then puree in batches in a blender or food processor fitted with the metal blade.
Return the pureed soup to the saucepan.
Add the half-and-half, salt, sugar, cayenne, and freshly ground pepper to taste.
Cook over low heat until heated through, but do not let the soup boil.
Taste and adjust the seasonings.
Ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the minced parsley.
Bring up the ends to form a bag and tie securely with kitchen twine.
Set aside.
In a 6- to 8-quart saucepan, heat the olive oil over medium heat.
Swirl to coat the pan and saute the garlic and leeks, stirring frequently, until softened but not browned, about 5 minutes.
Add the cinnamon and saute 1 minute longer.
Add the chunks of potato and pumpkin, the stock, and the bag of spices.
Bring to a boil.
Reduce the heat and simmer, covered, until the potato and pumpkin are tender when pierced with a fork, about 20 minutes.
Discard the bag of spices.
Cool the soup slightly; then puree in batches in a blender or food processor fitted with the metal blade.
Return the pureed soup to the saucepan.
Add the half-and-half, salt, sugar, cayenne, and freshly ground pepper to taste.
Cook over low heat until heated through, but do not let the soup boil.
Taste and adjust the seasonings.
Ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the minced parsley.
Chef
