Wednesday, January 28, 2015
The Soup Festival Continues
A small bowl of hot soup is an excellent way to start dinner. You can also enjoy soup for lunch by adding a small salad and fresh bread. This recipe works great for both meals. Add a glass of crisp white wine and enjoy!
5 cups white potatoes, peeled and coarsely chopped
3 cups leeks, sliced thin, include 2” of green
¾ cup celery, chopped
¼ heaping cup carrot, scraped and chopped
5 cups (40 oz.) chicken stock, my favorite brand is Kitchen Basics
½ tsp. marjoram
½ tsp. thyme
2 pinches allspice
Freshly ground pepper to taste
½ cup heavy cream
3 tbsp. chives, finely cut – parsley works well, too
Simmer the potatoes, leeks, celery, carrot, herbs, and stock in a heavy 6-quart saucepan until the vegetables are tender, 30-40 minutes.
Run the soup though a food processor to break up larger chunks or mash by hand. Do not use a blender. The soup will be too smooth. Return soup to the saucepan.
Season with pepper. Pour the cream into a measuring cup. Stir in 3 tablespoons of hot soup at a time until you’ve added ½ cup. Reverse the process and slowly stir the now-warm cream into the soup. This may seem like extra work, but if you don’t do it the cream may curdle.
Heat the soup thoroughly, but do not to boil it.
Ladle into a tureen or individual bowls. Garnish with chives or parsley.
Leftovers freeze well.
I'll be back Monday. Until then...
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