super soup!
This soup was really delish. It started out with me wanting to use up some stuff that had been hanging around in the fridge for a while, and ended up as a very satisfying Sunday dinner.
I give you: leek-potato-spinach-bacon soup topped with homemade croutons and smoked provolone!
I started by chopping up 3 slices of bacon and cooking them up in my big pot. When it was all nice and browned I added a diced red onion, and two grated potatoes. After that all cooked for a while in the yummy bacon fat, I deglazed the pan with wine (red, because that's what was open), and then added a bunch of chicken stock, a few bay leaves, and some more seasonings - salt, pepper, thyme, paprika, a dash of nutmeg. I let that all simmer for awhile, then added two large leeks (halved and sliced) and a few minutes later added a few big handfuls of chopped fresh spinach. I let it all simmer until it got that cooked-potato-starch look to it, then stuck the immersion blender in for a few minutes until it was mostly pureed but still had a few chunks, then thickened it a bit with milk and cornstarch.
The croutons started life as basic ancient-grain sliced bread, which I tore into chunks, tossed with olive oil and salt & pepper and baked at 380 for about 10 minutes.
The smoked provolone is a fabulous cheese but it's way too intense to eat straight - but it's great on top of soups and salads!
I give you: leek-potato-spinach-bacon soup topped with homemade croutons and smoked provolone!
I started by chopping up 3 slices of bacon and cooking them up in my big pot. When it was all nice and browned I added a diced red onion, and two grated potatoes. After that all cooked for a while in the yummy bacon fat, I deglazed the pan with wine (red, because that's what was open), and then added a bunch of chicken stock, a few bay leaves, and some more seasonings - salt, pepper, thyme, paprika, a dash of nutmeg. I let that all simmer for awhile, then added two large leeks (halved and sliced) and a few minutes later added a few big handfuls of chopped fresh spinach. I let it all simmer until it got that cooked-potato-starch look to it, then stuck the immersion blender in for a few minutes until it was mostly pureed but still had a few chunks, then thickened it a bit with milk and cornstarch.
The croutons started life as basic ancient-grain sliced bread, which I tore into chunks, tossed with olive oil and salt & pepper and baked at 380 for about 10 minutes.
The smoked provolone is a fabulous cheese but it's way too intense to eat straight - but it's great on top of soups and salads!