Public recipe with member extras
Camel Milk Potato Leek Soup
Yukon gold potatoes and leeks simmered until tender, finished with a swirl of camel milk.
Soups & Broths · Cozy Weeknight Dinners · Easy Lunches
What you need
Ingredients
- 2 tbsp Butter
- 2 Leeks, sliced and rinsed well
- 3 medium Potatoes, peeled and diced
- 4 cups Vegetable Stock
- 1 cup Camel Milk
- Salt and Pepper, to taste
- Chives, to finish
Method
Instructions
- Melt the butter and cook the leeks until soft, about 8 minutes.
- Add the potatoes and stock, simmer until fork-tender, about 20 minutes.
- Purée until smooth, or leave rustic if preferred.
- Remove from direct heat and swirl in the camel milk.
- Season, warm gently, and finish with chives.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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