July 25, 2016
Comfort Food, Soups/Stews, Beans,
Dairy, Vegetables, Beans (String), Leek , Budget-Friendly, Fall/Autumn, Summer, Winter, Blender, Stove Top, Gluten-Free, No Eggs more
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"A good soup to use up your large crop of summer's green beans, leeks and fresh basil"
Melt the butter in a large saucepan. Add the leeks and garlic. Stir over medium heat until the leeks are tender. Pour in the chicken broth. Add the potatoes and green beans. Bring to a gentle boil. Cover the saucepan and cook for 20 minutes or until the potatoes and green beans are tender. Stir in the basil and cook, uncovered, for 5 minutes.
Pour into the container of a blender or processor and whirl until smooth. Return to the saucepan and blend. Blend in the cream and place over medium heat. Warm gently, but do not allow the soup to boil. Ladle into soup bowls and garnish with slices of raw mushrooms.
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