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Serves 7 | Prep Time 15 minutes | Cook Time 25 minutes
2 Tbsp Eden Extra Virgin Olive Oil
1 medium onion, diced
3 cup leeks, well cleaned and chopped
4 medium organic potatoes, peeled and chopped
1 cup water
3 cups Extra Original Edensoy
or Unsweetened Edensoy
1 tsp Eden Sea Salt
1/4 tsp white pepper, or to taste
or freshly ground black pepper
1/4 cup fresh chives, minced
Tofu Sour Cream
1/2 pound organic extra firm tofu, drained and rinsed
1 Tbsp lemon juice, freshly squeezed
1 1/2 tsp Eden Brown Rice Vinegar
1 tsp Eden Ume Plum Vinegar
2 tsp fresh dill, finely chopped
1/8 cup water
Heat up oil in a soup pot and sauté onion for 2 to 3 minutes. Add leeks, potato, water, Edensoy and sea salt. Cover and simmer on low for 15 minutes or until vegetables are tender. Puree ingredients in a blender or food processor until smooth and creamy. Place back in the pot. Add pepper and simmer 2 to 3 minutes.
To prepare the sour cream, place all ingredients in a blender or food processor and puree until smooth and creamy.
Place the soup in serving bowls and garnish with tofu sour cream and chives. May be served hot or chilled.