Preparation:
In a heavy 4 quart pot, sauté garlic, onion and leek in olive oil until fragrant. Add other vegetables and sauté until translucent.
Add broth and cook until vegetables are tender, about 15 to 20 minutes. Place mixture in a food processor and blend until smooth.
Return above mixture to sauce pan and add lentils, water. Cook over medium heat until lentils are tender, about 15 to 20 minutes.
Season soup with vinegar and soy sauce. Sprinkle with parsley and top with sour cream.
Found this at www.potatosouprecipe.com Even my 4yr old liked it :)
This recipe has been added to the following public cookbooks:
Summer Veggies
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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