Tuesday, September 28, 2010
Fall is the perfect time for satisfying soup
Fall is here! Despite the recent 90 degree temps we've had in the DC area, I'm definitely in the mood for fall and the cooler days ahead. That's partly because I love fall food -- apple pies, apple cider, pumpkin bread, spice cakes...I could go on and on. And I will. There's much to share on this blog!
One of my favorite ways to enjoy the fall weather is by making homemade soup. My Aunt Nancy recently gave me some leeks from her garden. I don't use leeks very often so I had to search for a good recipe in which to use them. I came across the Leek and Potato Soup recipe below from Epicurious.com and was intrigued because it only used 5 ingredients. Well, this recipe is a keeper. It's very flavorful -- and I only had to add a few pinches of salt to get the taste just right. I'll definitely be coming back to this recipe again. Hope you enjoy it too!
A note about leeks: a good way to clean these onions is to dice them and put them in water for a few minutes. Any dirt will sink to the bottom and then you can scoop up the leeks for use.
Leek and Potato Soup
(Courtesy of Bon Appétit, May 1996)
3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2 large russet potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or canned low-salt broth
2 tablespoons chopped fresh chives
Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
Puree soup in batches in processor until smooth. (I used an immersion blender which did the same thing and it was much easier to do.) Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.