Monday, February 7, 2011

Potato Leak Soup

I love potato leak soup, I have made it various ways. I love the fresh rosemary, and the sweetness of the yukon gold potatoes, leeks and shallots.

Ingredients:
2 dried bay leaves
6 sprigs fresh rosemary or 2 teaspoons crushed dried rosemary
4 sprigs fresh flat-leaf parsley
1 teaspoon whole black peppercorns
3 tablespoons olive oil
4 tablespoons unsalted butter
4 stalks celery, cut in ¼ inch dice
6 leeks, white parts only, washed well, thinly sliced
4 shallots, diced
6 cloves garlic, minced
2 ½ pounds Yukon gold potatoes, peeled and cut into 1 inch pieces
8 cups Chicken Stock
1 cup milk
½ cup crème of coconut (or heavy cream if tollerated)
Salt and freshly ground pepper


Directions:
1. Make a bouquet garni: First wrap the bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.

2. Heat the olive oil and butter in a medium stockpot. Add the celery, leeks, shallots, and garlic: cook on medium low heat until very soft, about 45 minutes, stirring only occasionally.  Do not brown. Add the potatoes, stock and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.

3. Working in batches, pass half of the soup through a food mill fitted with a medium disk, into a large saucepan. Or use a blender. Add remaining chunky soup. Place the saucepan on medium low heat to warm the soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.

No comments:

Post a Comment