Admittedly it is spring now, and I am long overdue in posting this recipe for Potato & Leek soup. But hey, now we'll be prepared for the next cold season. I first made this type of soup in Budapest one year ago, when it was still quite chilly, and I was so surprised to find out how simple it was that even I could throw it together. This is probably the first soup that has lessened my intimidation of cooking soups. 
I used an amalgam of various recipes, but it's always really easy: saute garlic, diced onions and leeks if you have them (only the white & light green parts), then add sliced potatoes and cover with water or stock or broth. Let simmer, then mash, and add some cream or milk, season to taste (salt, pepper, rosemary?, paprika?, oregano/basil?).
Sorry folks, I guess I follow my grandmother's method of recipe providing: just enough of this, just enough of that, and the recipient sits there jaw-open wondering, "specifically, HOW MUCH?"
So here is a recap of a recipe I've pulled from:
4 slices bacon
1 Tbsp unsalted butter
3 leeks - white and light green parts only, cleaned and sliced thin
2.5 - 3 lbs. potatoes, scrubbed and sliced thin
chicken stock or water to cover
2 bay leaves
2 parmesan rinds (optional but a neat idea if you have them)
1/2 cup cream (probably less than 1/2 cup will do. Can also use milk, and read somewhere that you can try eggnog but haven't done so myself)
salt and pepper to taste
For serving;
shredded cheddar cheese
chopped scallions
sour cream
crumbled bacon
admittedly these toppings sound heart-clogging, but if anything, definitely use the chopped scallions!
No comments:
Post a Comment