Tangy Leek and Ginger SoupThe perfect soup on a cold winter day!
-2 medium leeks, washed and sliced
-2 Tbsp of butter, or Ghee or good olive oil
-2 garlic cloves peeled and crushed
-2 potatoes, peeled and diced
-1 container of chicken stock, or vegetable stock
-1 Tbsp grated ginger and it's juice
-1/2 cup of cream, or to taste
-White wine to deglaze (optional)
-Salt & pepper
Melt the butter and gently saute the leeks until soft, add the garlic and cook about 30 seconds. Deglaze your pot with some white wine and let it evaporate by more the half (optional, if you have not wine, skip this part). Add the potato and stock. Bring to a boil and simmer for about 10 minutes or until potatoes are tender. Remove from stove and add ginger plus the juice, then the cream. Puree through blender, food processor or hand held blender (the best). Reheat gently without boiling and add salt or pepper to taste.
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