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Recipes from the Garden
Leek Potato Soup
Caprese Pasta
Anne's Peach Pie
Bread and Butter Pickles
Anne's Applesauce
Potato Apple Thyme Gratin
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This is a remarkably comforting soup on a cold winter day (while the Jets are blowing a close one). With a loaf of fresh bread it becomes a meal. In the spring, substitute fresh asparagus or peas for the leek, and you have two more reasons to cook soup.
- Cut off and discard the roots and green tops (leaving about an inch of green) from three to six leeks, depending on their size. Discard the outer one or two tough leaves. Slice the leeks down the middle lengthwise and clean well under running water, then slice into about 1/2-inch pieces. Reserve one piece for garnish, and sauté the rest over medium heat in a soup pot in 2 tablespoons unsalted butter for about 10 minutes, until the leeks start to soften and turn translucent.
- Meanwhile, peel and cut 3 medium potatoes, preferably Yukon Gold, into chunks. Add the potatoes and 3 cans/ 1 box of low-salt chicken broth (yes, homemade is always better, but who's got the time?) to the leeks. Bring to a low boil, then turn down and simmer with the lid ajar for about 30 minutes, stirring occasionally, until the leek are tender and the potatoes are soft. Slice the reserved leek into thin slivers and set aside.
- Remove the pot from the stove and use an immersion (stick) blender to thoroughly puree the mixture. If you have only a standing blender, transfer the soup in batches until it is all pureed. You will probably go out and buy an immersion blender soon afterwards.
- After blending, return the soup to the stove and whisk in 1/2 cup heavy cream. Wisk more or less continuously until a simmer is just reached, then remove from heat and check the seasoning. If you used regular broth (as opposed to low-salt), you probably just need to add pepper. Ladle into bowls, add the leek garnish, and serve.
Serves 6.
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