Hi!
I'm new to the community and fairly new to cooking. I just moved into an apartment with a nice kitchen, so there's incentive. :)
I'd like to expand my repertoire beyond pasta with red sauce. ;)
This weekend I successfully made potato-leek soup! Leeks are so beautiful and have such great flavor. I wanted to imitate the soup I used to buy in downtown San Francisco for lunch, and this came close. Now if I could only copy their balsamic vinaigrette!
I'm looking forward to sharing recipes, techniques and ideas.
This is the simplest of recipes, but it's all I've got for now. It's vegetarian and can very easily be vegan, but it would also be good with chicken stock and/or the addition of cream.
7 or so yukon gold potatoes
3 leeks (I like my soup really leeky)
butter or olive oil
Clean and cut the leeks into 1/4 inch half-moon. Sautee in butter or oil until they soften and smell delicious. Add potatoes cut into large chunks and water (or stock) and simmer until soft. Remove some of the potatoes and mash them. Add them back into the soup to make it thicker, repeating as necessary. Serve with warm, crusty bread and garnish with chopped chives. Yum!
I'd like to expand my repertoire beyond pasta with red sauce. ;)
This weekend I successfully made potato-leek soup! Leeks are so beautiful and have such great flavor. I wanted to imitate the soup I used to buy in downtown San Francisco for lunch, and this came close. Now if I could only copy their balsamic vinaigrette!
I'm looking forward to sharing recipes, techniques and ideas.
This is the simplest of recipes, but it's all I've got for now. It's vegetarian and can very easily be vegan, but it would also be good with chicken stock and/or the addition of cream.
7 or so yukon gold potatoes
3 leeks (I like my soup really leeky)
butter or olive oil
Clean and cut the leeks into 1/4 inch half-moon. Sautee in butter or oil until they soften and smell delicious. Add potatoes cut into large chunks and water (or stock) and simmer until soft. Remove some of the potatoes and mash them. Add them back into the soup to make it thicker, repeating as necessary. Serve with warm, crusty bread and garnish with chopped chives. Yum!