Monday, December 15, 2008

Winter Leek and Potato Soup

Making this tonight. My kitchen is smelling very good at the moment. Recipe is from "A Simply Delicious Irish Christmas" cookbook by Darina Allen.


2 oz. butter
1 cup of onion
1 cup potatoes, peeled and cut into 1/2 inch diced pieces
3 cups of sliced leeks (use only the white part of the leek)
5 cups of home-made chicken stock (Forget that, I used fat free low sodium chicken broth from a box)
salt and pepper to taste
1/2 cup of milk to taste

Garnished with finely chopped chives

Melt butter in a heavy saucepan; when it foams, add the potatoes, onions and leeks and turn them into the butter until well coated. Sprinkle with salt and pepper. Cover with a paper towel to keep in the steam and then the saucepan lid, and sweat on a gentle heat for 10 minutes, or until the veggies are soft but not coloured. Dicard the paper towel. Add the chicken stock; boil until the veggies are just cooked. Do not overcook or the veggies will lose their flavor. Liquidise until smooth in the food processor. Taste and adust the seasonings. Add the milk to taste. Garnish with chopped chives.

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