Leek and Potato Soup with Ginger Infusion and Providence Oka
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 40 min |
| Total: | 1 h 5 min |
servings
| Category: | Soups |
| Subcategory: | Soups |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- 500 g (1 lb) potatoes
- 240 g (8 oz) leeks
- 30 g (1 oz) butter
- 500 mL (2 cups) approx. water or chicken broth
- Salt and freshly ground pepper
- 30 g (1 oz) fresh ginger
- 60 g (2 oz) Providence Oka cheese
Preparation
Peel, wash, dice and mince potatoes. Let stand in cold water so they don't discolour. Wash and mince leeks.
Melt butter in a saucepan, add leeks and cook 5 minutes over low heat. Do not let leeks brown. Drain minced potatoes and add to leeks.
Add water or chicken broth. Season with salt and pepper, and cook 25 to 30 minutes.
Peel and mince ginger. In a saucepan, bring 30 mL (2 Tbsp.) of water to a boil. Steep ginger in hot water 5 minutes.
Strain the infusion and add to soup. Add crumbled Providence Oka cheese to soup. Check seasoning and serve very hot.
Suggestion
Try this recipe with Canadian Saint-Paulin, Cantonnier or Noyan cheese.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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