Recipe: Garden Soup

GARDEN SOUP

3 leeks, trimmed and rinsed (1 inch of green left on)
3 carrots and parsnips, peeled and finely diced
4 large cloves of garlic, minced
4 tbsp unsalted butter
2 tbsp olive oil
4 cups rich chicken broth
6 small red potatoes, cut into 1/2-inch pieces
8 plum tomatoes, peeled, seeded and diced
1/4 cup chopped flat-leaf parsley
12 large fresh basil leaves, slivered
1 tsp dried tarragon
1 1/2 tsp freshly ground black pepper
1/2 tsp ground nutmeg
salt (to taste)

Finely dice the leeks, then rinse well. Drain and place in a bowl along with the carrots, parsnips and garlic.

Melt the butter and oil in a pot over low heat. Add the leek mixture and cook, covered, for 10 minutes, stirring occasionally.

Add the broth and potatoes and cook, covered, for 10 minutes.

Add the remaining ingredients; cover and cook over medium heat for 15 minutes more.

Remove the cover, reduce the heat to low and cook 30 minutes more.

Servings: 8
Source: Parade Magazine September 25, 1999