Main Course
Potato Leek Soup with Goat Milk
Preparation time
60 minutes
Ingredients
4 Servings| 3 | Large leeks, chopped |
| 3 | celery stalks, chopped |
| 4 sprigs | Thyme |
| 2 | Bay leaves |
| ¼ cup | Goat Milk Butter |
| Salt and freshly ground pepper, to taste | |
| 1 | russet potato, peeled and quartered |
| 5 cup | Veggie or chicken broth |
| ½ cup | Whole Goat Milk |
| 1 tbsp | Olive oil |
| 4 tbsp | Sunflower and/or pumpkin seeds, chopped and toasted |
| 1 bundle | Fresh chives, chopped |
| Paprika, for garnish |
Preparation
-
Add the chopped leeks and celery talks to a pot on medium heat with the thyme, bay leaves, and goat butter. Allow the veggies to cook down and become soft over 25-30 minutes while covered and stirring occasionally.
Then, add in the broth and potato and raise to medium-high heat. Cook for 15-20 minutes, or until soft. Turn off the heat and mix the soup until smooth using a hand immersion blender or countertop blender. It may be best to do in small batches, to avoid splattering the soup. Blend in the goat milk to taste, to make it extra creamy.
Serve in four big bowls and drizzle with olive oil. Garnish with toasted nuts and seeds, freshly chopped chives and a dash of paprika.
*Inspired by this recipe by Bon Appetite.
