Feeling under the weather but kinda hungry, I dug in the refrigerator an hour or so ago and figured out I had ingredients to throw together some soup – leek and potato soup to be exact.
Adding garlic, onion, chicken broth, red pepper and tumeric to the soup increases the immune system boosting properties of this healthful blend ten fold, and dosed me up with vitamin c, potassium, B vitamins and manganese.
Turmeric (Curcuma longa), is a powerful medicine that has long been used in China and India as an anti-inflammatory agent to treat a wide variety of conditions, including menstrual difficulties, toothache, bruises, chest pain, cystic fibrosis, cancer, arthritis and colic.
Onions and garlic are high in sulfur and allium, excellent for connective tissue, reducing inflammation in the body, and fighting bacteria.
Red chilies contain capsaicin, which gives them a strong spicy scent and taste. Early laboratory studies on mammals show that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It also found to reduce LDL cholesterol levels in obese individuals.
The recipe is very quick and easy to make, and perfect for someone under the weather in your house.
Deb Cooper’s Feel Better Soon Leek & Potato Soup
For the soup:
• 2 large or 3 small leeks
• ½ cup Half & Half or heavy cream (or more to taste)
• 1 large sweet onion or two small, sliced
• 2 large cloves of garlic, peeled and minced
• 2 tsps. olive oil
• 1 carton organic chicken stock
• ½ cup water
• 1.5 pounds potatoes (Yukon Gold is best) peeled and cut into chunks
• 1/2 tsp of sea salt (or to taste)
• 1 tsp. seasoning salt
• 1 dry chili pepper pod
• 1 tablespoon Tumeric powder
• Freshly ground black pepper
• ½ stick Challenge or other quality unsalted butter
• Parmesan Reggiano (grated)
Step 1: Sprinkle the bread cubes with a little peanut oil, spread them on a cookie sheet, and bake in a 400°F oven for about 10 minutes, or until the croutons are nicely browned.
Step 2: Trim off some of the very green tougher outer leaves of the leeks, but be sure to use the tender green of the leek. Split the leek open and wash it well inside, so that there is no dirt or sand. Cut the leek into ½ inch thick slices; you should have a good 2 to 3 cups of leek.
Step 3: Slice the onion and the garlic. Put the olive oil, leeks, onion and garlic and sea salt in a small stock pot, and cook over medium heat for about 4-5 minutes, or until the leeks and onions begin to soften and wilt.
Step 4: Pour in the chicken stock and the water and let simmer for 5 minutes. Add the cut up potatoes, the seasoning salt, the red pepper pod, and the Tumeric. Bring mixture to a boil, then cover and reduce the heat, letting it simmer gently for 30-35 minutes. The vegetables should be very tender.
Step 5: Remove the chili pepper pod. Pour in the Half & Half. Using a stick blender, place the head into the pot and blend until the soup is a creamy consistency. Taste for seasonings, and add additional salt and some freshly ground black pepper to taste.
Step 6: Add the ½ stick butter to the pot, blending it in with the hand blender. Pour soup into serving bowls, topping with croutons and a sprinkle of grated Parmesan Reggiano cheese if desired.
Category: Food and Nutrition
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