Friday, April 18, 2008

Potato Leek Chowder

3 large leeks, sliced and washed, then patted dry
juice of ¼ lime
1 T salt
2 large cloves garlic, minced
1 large shallot, minced
1 t cane syrup
1 T fresh dill, chopped
1 T fresh basil, chopped
1 T malt vinegar

Sweat in medium saucepan until 1-2 cups of broth are in the pot.

Add:
1 qt heavy cream
2 lb white potatoes, diced and rinsed

Simmer over medium heat until potatoes are cooked through, and chowder has thickened. Serves 4-6.

Variation: Blend after cooking to make a soup, instead of chowder.

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