Every Thursday, the Philadelphia Inquirer has a Food section. It has some food related articles and usually about 6 recipes. I make sure to pull this section out so I can find some fun new recipes. This soup was in last weeks paper.
- 1 3/4 cups vegetable broth
- 5 cups water
- 3 large potatoes, peeled and chopped
- 3 leeks, whites only, thinly sliced
- 1 tart green apple; peeled, chopped, and cored
- 2 tsp curry powder
- 2 tsp lemon juice
Over high heat, bring all ingredients to a boil. Reduce heat to medium-low, partially cover, and cook until veggies are tender, about 20 minutes. Transfer soup in batches to a blender to smooth
The only change I made to this recipe was to use 5 medium sized potatoes instead of 3 large.
Sophia didn't like this soup too much. I enjoyed it, but probably wont rush to make it again. It was very simple to make and not at all time consuming like most soups. The soup needed some salt and pepper for flavor. I served this for lunch with some buttered toast. It was satisfying at lunch time, but two hours later I am very hungry. A hungry mommy is not a happy mommy :(
Happy Halloween!!!
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