Adapted from Sunset Magazine

1760 cal/recipe

Ingredients

Soup Ingredients

• 1 large leek
• 1 tsp butter
• 1/2 c dry white wine or light-bodied beer
• 2 c vegetable broth
• 1 c water
• 29-oz can hominy, drained and rinsed
• 12 oz red potatoes
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 c whipping cream

Puree Ingredients

• 1 1/2 tbsp vegetable oil
• 1 1/2 tbsp olive oil
• 1/2 c chopped cilantro
• 1 small jalapeno chili, topped and seeded
• 1 clove garlic, peeled
• 1/2 tsp salt

Directions

• Prepare leek by cutting off top and bottom, slicing lengthwise, thinly slicing, and rinsing well.
• Saute leek in butter over med heat until limp.
• Add wine or beer to leek and boil till mostly evaporated.
• Wash potatoes and chop to 1/2 inch.
• Add broth, water, hominy, potatoes, salt, and pepper to pot.
• Bring to boil and then reduce heat and simmer until potatoes are tender, about 10 min.
• Make puree by placing ingredients in food processor and cutting till smooth.
• Take soup off heat and mix in cream. Top hot soup with puree before eating.