Monday, June 04, 2007
2 russet potatoes
3 red potatoes
4 or 5 Leeks
4 cloves garlic
Thyme, basil, salt and pepper
2 quarts vegetable stock
1 can coconut milk
-Chop half of the onion, both russet potatoes, 2 leeks, 2 tomatoes and add to pot of vegetable stock. Add 3 cloves of crushed garlic. Boil until everything is cooked. Add thyme, basil, salt and pepper to taste.
-While those vegetables are boiling, chop up the remainder of vegetables and reserve. Put the chopped red potatoes in a seperate pot and boil.
-Take cooked vegetables and stock and blend until smooth and delicious. Return to pot and stir in coconut milk. Leave on low heat to keep warm.
-Heat olive oil with 1 crushed/chopped garlic clove. Add onion, leek and cooked red potatoes. Add salt and sautee until colors are nice and vibrant. Add to soup along with (uncooked) chopped tomato.