Soup of the Evening.
This evening I made a new soup: Potato-Leek. As usual, I looked for the simplest recipe I could find. It was simple and relatively quick to prepare, especially since Jimmy wanted something with protein and we were working at two different things in the same kitchen at the same time. Which means beautifully-choreographed chaos! But it worked out just fine. It made just enough for two good-sized bowls, and it was tasty and satisfying. Jenn and I enjoyed our vegetarian potato-leek soup with a couple of beers while watching Good Eats. No leftovers!
Potato-Leek Soup
White and pale green parts of 2 large leeks, split lengthwise, washed well, and chopped
1 tablespoon unsalted butter
1 1/2 cups water
1 cup chicken broth
1 pound boiling potatoes (I used redskin potatoes)
2 tablespoons minced fresh parsley leaves
Salt and pepper to taste
In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the puré into the remaining soup with the parsley, and season the soup with salt and pepper.
I used salted butter because that's what I had, and I used veggie stock. Jenn has these veggie stock concentrate packets that you add to water to make the stock, so I just shook up the packet with two cups of water instead of one, (to replace the chicken stock and and one cup of the water), and I substituted a half-cup of whipping cream for the other half-cup of water. Still fairly healthy, I would think. It seems like every time I make soup, it always takes twice as long as they estimate for the onions to turn golden or the carrots and celery to do whatever, but for once the cooking time was actually accurate. Presto! Delicious soup in about a half an hour!
Potato-Leek Soup
White and pale green parts of 2 large leeks, split lengthwise, washed well, and chopped
1 tablespoon unsalted butter
1 1/2 cups water
1 cup chicken broth
1 pound boiling potatoes (I used redskin potatoes)
2 tablespoons minced fresh parsley leaves
Salt and pepper to taste
In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the puré into the remaining soup with the parsley, and season the soup with salt and pepper.
I used salted butter because that's what I had, and I used veggie stock. Jenn has these veggie stock concentrate packets that you add to water to make the stock, so I just shook up the packet with two cups of water instead of one, (to replace the chicken stock and and one cup of the water), and I substituted a half-cup of whipping cream for the other half-cup of water. Still fairly healthy, I would think. It seems like every time I make soup, it always takes twice as long as they estimate for the onions to turn golden or the carrots and celery to do whatever, but for once the cooking time was actually accurate. Presto! Delicious soup in about a half an hour!