Wonderful Pumpkin Leek Soup
There is a large restaurant, located here in southern Illinois called Mary. She was well known and loved for many years. While still a college student here at Southern Illinois University at Carbondale, he was widely known as “the” place for a very special dinner.
Although the original owner, Mary LICO retired and sold the restaurant many years ago, the new owner, David Hayes and his team have done an excellent job so far.
Every fall and winter, they offer a wonderful Pumpkin Leek Soup. I am so pleased that I came with my own version. This is slightly different from Mary, but it reminds me of the original!
This soup reminds me of the holidays, and is ideal for entry into the big meal. I did it either with carrots or pumpkin. My guests love it, and I am sure that yours will also.
Pumpkin (or carrot) Leek Soup
6 medium carrots, cut into 1 / 2 inch rounds, (1 pound) or 1 can pumpkin
2 medium Yukon Gold potatoes, peeled and Cubed
1 Granny Smith apples, peeled and chopped
3 ribs celery with leaves, cut into 1 / 2 inch segments
2 medium leeks, white part only, cut into 1 / 2 inch segments
4 C. water
4 C. chicken broth
2 T. fresh dill, minced
4 t. sugar
1 / 2 t. white pepper
1 / 8 T. cayenne pepper
1 / 2 t. cinnamon
1 T. salt
1 C. Cream or half
1 / 2 C. butter
Smetana and fresh dill for garnish
Place vegetables in food processor bowl with 1 cup of broth. Pulse until chopped coarse. Transfer to the soup pot. The recovery in the rest of the broth and spices. Cover and cook until tender, 45 to 60 minutes.
Using emulsion blender to mix until smooth straight into the pot. Or, transfer mixture in 3 batches in a blender to puree. Make sure you only fill the blender 1 / 2 full, so for expansion. In addition, it is a good idea to put a kitchen towel over the lid to the blending.
Return all to the soup pot. Stir in cream and butter. Cover and heat through. Do not boil. Garnish with sour cream and fresh dill springs. Serves 8. Enjoy!
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