Recipe courtesy of Burnt Tongue, Hamilton. Visit them at theburnttongue.com or either of their two locations: 82 Locke St S, Hamilton or 10 Cannon St E, Hamilton
Melt butter in a pot. Add leeks, garlic, and gently sauté until they are very soft and turn golden. (approx. 40 minutes)
Add stock and potatoes and bring to a boil. Turn down to a simmer and cook until potatoes are tender.
Add cream and arugula, heat through until arugula is soft. Buzz in a countertop or hand held blender until very smooth. Season to taste with lemon juice, salt and pepper. To serve, ladle hot soup into bowls and garnish with chili oil and fresh micro herbs. Enjoy!
Indulge your taste buds with this delicious vegetarian soup that is sure to impress friends and family. With two locations, stop by to see what Burnt Tongue has on it's ever-changing menu today!
Ingredients
Directions
Melt butter in a pot. Add leeks, garlic, and gently sauté until they are very soft and turn golden. (approx. 40 minutes)
Add stock and potatoes and bring to a boil. Turn down to a simmer and cook until potatoes are tender.
Add cream and arugula, heat through until arugula is soft. Buzz in a countertop or hand held blender until very smooth. Season to taste with lemon juice, salt and pepper. To serve, ladle hot soup into bowls and garnish with chili oil and fresh micro herbs. Enjoy!
