Ingredients
- 6 tablespoons butter
- 4 leeks (white parts only), well rinsed, dried, and sliced (I normally use up the white and the green parts, imho it works well)
- 6 cups chicken stock (preferably homemade, but a good quality store-bought works)
- 1 1/2 cups dry white wine
- 3 sweet potatoes, large, peeled and chopped
- 1 lime, grated zest and juice of
- 1 cup milk
- 1 cup heavy or whipping cream
- Salt and freshly ground black pepper, to taste
- Lime, thinly sliced (for garnish)
How to Make
-
Step 1: Melt butter in a large stock pot over medium-high heat. Add leeks and saute until soft and transparent.
-
Step 2: Add the stock, wine, and sweet potatoes. Heat to boiling. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
-
Step 3: Stir in the lime zest and juice, milk, and cream. Season to taste with salt and pepper.
-
Step 4: Puree the soup in batches in a blender until very smooth.
-
Step 5: If you are serving the soup hot, gently heat it and serve it with Peanut Noshes (found here: https://www.recipezazz.com/recipe/mothers-day-peanut-noshes-44947). If you are serving the soup cold, refrigerate it for several hours and serve it garnished with thinly sliced lime wedges. Either cold or hot imho; you can serve it with the lime slices.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.