To Arms! To Arms!
Ok, people. I need your help with something.
As many of you know, lotuschild03 has just left for a three-week-long trip to other states. The point being he has left behind many tasty veggies that I'm not familiar with using to cook. I'm thinking I will make a stew, but I'm not sure what else to throw in there to make it taste good. So I'm asking for ( Read more... )
As many of you know, lotuschild03 has just left for a three-week-long trip to other states. The point being he has left behind many tasty veggies that I'm not familiar with using to cook. I'm thinking I will make a stew, but I'm not sure what else to throw in there to make it taste good. So I'm asking for ( Read more... )
Note: If you are not puréeing the soup, cut the vegetables rather neatly.
* 4 cups sliced leeks, white part only
* 4 cups diced potatoes, old or baking potatoes recommended
* 6 to 7 cups water
* 1 1/2 to 2 teaspoons salt or to taste
* 1/2 cup or more sour cream, heavy cream, or crème fraîche, optional
* 1 Tablespoon fresh chives or parsley, minced
Special Equipment Suggested : A heavy-bottomed 3-quart saucepan with cover
Simmering the soup . Bring the leeks, potatoes and water to the boil in the saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender. Purée the soup if you wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. Top each serving with a sprinkle of chives or parsley.
*I usually do the leeks and some onion in butter and then add those to the potatoes in a blender with the cream and such (I also season in the blender also.) And Of course I substitute veggie stock.
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