Leek and Japanese Sweet Potato Soup (Kotabuki)
- Sautee leeks, onions and garlic in butter or olive oil until softened.
- Add sweet potatoes, savory and stock; simmer for 1 hour.
- Blend in small lots in blender or food processor. [I use a hand held liquefier right in the pot]
- Return soup to pot; add cream and butter, stir well to thoroughly mix into soup.
- Garnish if desired with parsley and/or chives just before serving.
- Serves 8-10 Gets sweeter each day.