2 large leeks, white and light parts only, chopped 2
2 cloves garlic, minced 2
3 cups peeled, chopped carrots 750 mL
1 lrg. potato, peeled and chopped 1
2 cups Knorr Chicken Broth 500 mL
2 cups water 500 mL
1 cup low-fat buttermilk 250 mL
salt and pepper, to taste
In a large saucepan, heat oil over medium heat. Add leeks and garlic; sauté for 6 minutes. Add carrots, potato, broth and water; bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
Remove from heat and cool slightly. Purée soup in batches in a blender until smooth. Pour soup into a large bowl; cover and refrigerate until chilled. Just before serving, add buttermilk and season with salt and pepper.
- News Canada
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