Thursday, May 2, 2013

Leek and Potato Soup

I like to think that getting new recipes in the mail is like taking a step into the past, as almost everything is sent via Internet. When I received this recipe for Leek and Potato Soup from the Cooking Club of America, I really didn't give it a second look until I went to get my Bountiful Basket: finding both leeks, potatoes, onions, and even a lemon. The next thing I knew, I was at the bakery picking up a loaf of fresh bread to accompany this simple yet delicious soup.
Leek and Potato Soup
from Cooking Club of America
3 leeks
1 medium onion
2 tbsp. butter
1 pound of potatoes
5 cups of chicken stock
salt and pepper
nutmeg (I used a 1/2 teaspoon to start)
1/2 cup light cream
1 teaspoon lemon juice
2 tbsp. chopped fresh parsley, to garnish



Leaving some of the green at the top to color the soup, cut the leeks lengthwise, then cut across into slices.

On thing I have learned about leeks is, you need to wash them thoroughly. By cutting them lengthwise and then placing them under running water, you will clean them fast and easy. Otherwise, you'd have to take each layer apart and wash them.

After cutting into slices, clean under water again.

Cut the onion into the same sizes as the leeks. Melt butter in pot and add onion and leeks, stir into butter. Cover and cook over medium heat for about 10 minutes until softened (not browned). Stirring occasionally.

While leeks and onions are cooking, clean, slice, and cut potatoes into 1/4 inch slices.
When leaks and onions are ready, add potatoes to pot.

Add stock, salt and pepper (note* your stock may already have enough salt in it).
Grate your nutmeg about 8 times (or add the 1/2 teaspoon like I did) then heat soup up to a boil. Reduce the heat, cover, and simmer for about 10 minutes, until vegetables are soft.

Remove from heat and blend with either immersion blender, food processor or blender. Puree about 3 minutes or until smooth.

Return soup to heat and bring to boil once more. Remove from heat and add cream and lemon juice. Stir and check if you need more seasonings.

 Serve hot and garnish with parsley.
To serve this soup as a vichyssoise (chilled):
Press through a sieve after pureeing, let it cool and then cover and place in refrigerator for at least 4 hours.
You may need to add more seasonings as chilling will dull the flavor.
Snipped chives are a classic garnish for vichyssoise.
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