I was really excited to make some soup this week so I could add my homemade chicken stock to it. I decided to go for potato and leek as I've never made it before. I followed this food blogger's recipe, and though I cut back on the number of potatoes, it still came out a bit too potatoey for me, but still delicious. I suspect a lb measurement of potatoes would be more helpful. It also came out quite thick but I had already frozen the remaining chicken stock so I left it as it was. I had never before cooked with leeks, they smell so lovely as they sautee - the kitchen smelled as I imagine a French woman's would as she prepares dinner. I served this soup with this recipe for baked cod with truffled panko and it was delicious.
Potato and Leek Soup
3 tbsp butter
3 leeks, cleaned, green parts discarded, thinly sliced
1 medium onion, chopped
4 russet potatoes, thinly sliced and peeled if you desire (I left some of the skin on)
3-4 cups chicken broth (or stock)
1 cup heavy cream
salt, pepper to taste
drizzle of truffle oil if you so desire
Melt butter in a saucepan (or dutch oven) and sautee onion and leeks until they are cooked down and tender. Add potatoes and pour in chicken stock, cook on medium until potatoes are tender, about 20 minutes. Turn off heat and with an immersion blender, puree until it's the consistency you want. Add cream and heat back up for a few minutes. Season with salt and pepper.
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