Potato & Leek Soup with Roasted Beets

• beets2 pounds
• leeks1 pound
• potatoes3 pounds
• oil )6 servings
• chicken broth8 cups
• salt & pepper6 servings
• scarborough fair seasoning1 tsp
• chervil0.5 tsp
• cornstarch6 servings

Instructions

1. 1

   Heat oven to 425F Wash beets, trim ends (do not peel) and wrap in foil Place on baking dish and roast for about 90 minutes Open, cool slightly and easily peel the skin off For the soup: Slice leeks Heat oil in a heavy bottomed pot and saut for about 10 minutes then add your seasonings (salt, pepper and Scarborough Fair) Add the diced potatoes, chervil, and chicken stock Bring to a boil, reduce heat and simmer for 40 minutes or until potatoes are fork tender When soup is done, remove a few ladles of the potato chunks into a bowl Pure remaining soup with an immersion blender If you want a thicker soup, return to heat and use a cornstarch/water mixture to thicken Return potato chunks to the pot Ladle soup into a bowl and garnish with some of the diced roasted beets.

2. 2

   Enjoy.