Wednesday, March 27, 2013

Potato-Leek Soup

Potato-Leek Soup

2 T extra-virgin olive oil
1 large leek, sliced & rinsed well
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, sliced
5 small Russet potatoes, peeled & chopped
1 sprig fresh rosemary
A few sprigs fresh thyme
1 bay leaf
5 C low-sodium chicken stock/broth
1/2 C heavy cream
Scallions for garnish

Make a bouquet garni by tying together the rosemary, thyme, & bay leaf with kitchen twine; set aside for later use.

Heat oil in a large pot over medium-high heat.  Add leeks, carrots, & celery and cook until leeks start to wilt, about 5 minutes.  Add garlic cloves & cook another 2 minutes.  

Add potatoes, season with S&P, & mix to incorporate with other vegs.  Add bouquet garni & chicken broth/stock, bring to a boil, season w/ more S&P, then lower to simmer for 30 minutes.  

Remove from the heat, remove bouquet garni, & puree with an immersion blender or puree in batches in a blender.  Add cream and taste for seasonings.  Serve garnished with sliced scallions.  

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