Potato-Leek Soup
Apr. 11th, 2006 10:32 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bobcatmoranWow. The weather is absurd. It almost got up to 80° yesterday. At 9:15 pm yesterday, and it was still warm enough to be out in a 3/4 length sleeve blouse without a jacket. I drove home with the windows open, subjecting the local populace to OC Remixes. I went out on a bike ride this morning and it was GORGEOUS.
On a completely different note, the massive cooking experiment that was last week had quite a few successes. This was one of the easier-to-make ones.
Country Style Potato-Leek Soup
From Cook's Illustrated magazine
Makes about 11 cups
Ingredients
6 Tbsp. unsalted butter
4–5 lbs. leeks (if the leeks have big white and light green parts, get closer to 4 lbs. Lots of the tough, dark green part? Get 5 lbs.)
1 Tbsp. all-purpose flour
5 1/4 cups chicken stock or canned low-sodium chicken broth note from Bobcat: You can use canned broth that isn't low-sodium; just don't add any salt
1 bay leaf
1 3/4 lbs. red potatoes (about 5 medium), peeled and cut into 3/4 inch dice (We used Yukon Gold potatoes, and those seem to be a decent substitution)
Salt and black pepper
Directions
1) Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green. Clean leeks by cutting the dark green portion into quarters lengthwise, leaving the root end intact and then sloshing the cut end up and down in a bowlful of water. Slice the leeks in half lengthwise and chop into 1 inch sections (You should have about 11 cups).
2) Heat butter in Dutch oven over medium-low heat until foaming; stir in leeks, increase heat to medium, cover and cook, stirring occasionally, until leeks are tender but not mushy, 1 to 20 minutes; do not brown. Sprinkle flour over leeks and stir to coat evenly; cook until flour dissolves, about 2 minutes. Increase heat to high; whisking constantly, gradually add stock. Add bay leaf and potatoes; cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. Remove pot from heat and let stand until potatoes are tender and flavors meld, 10 to 15 minutes. Discard bay leaf, season with salt and pepper; serve immediately. note from Bobcat: This soup reheats fairly well, also.
On a completely different note, the massive cooking experiment that was last week had quite a few successes. This was one of the easier-to-make ones.
Country Style Potato-Leek Soup
From Cook's Illustrated magazine
Makes about 11 cups
Ingredients
6 Tbsp. unsalted butter
4–5 lbs. leeks (if the leeks have big white and light green parts, get closer to 4 lbs. Lots of the tough, dark green part? Get 5 lbs.)
1 Tbsp. all-purpose flour
5 1/4 cups chicken stock or canned low-sodium chicken broth note from Bobcat: You can use canned broth that isn't low-sodium; just don't add any salt
1 bay leaf
1 3/4 lbs. red potatoes (about 5 medium), peeled and cut into 3/4 inch dice (We used Yukon Gold potatoes, and those seem to be a decent substitution)
Salt and black pepper
Directions
1) Cut off roots and tough dark green portion of leeks, leaving white portion and about 3 inches of light green. Clean leeks by cutting the dark green portion into quarters lengthwise, leaving the root end intact and then sloshing the cut end up and down in a bowlful of water. Slice the leeks in half lengthwise and chop into 1 inch sections (You should have about 11 cups).
2) Heat butter in Dutch oven over medium-low heat until foaming; stir in leeks, increase heat to medium, cover and cook, stirring occasionally, until leeks are tender but not mushy, 1 to 20 minutes; do not brown. Sprinkle flour over leeks and stir to coat evenly; cook until flour dissolves, about 2 minutes. Increase heat to high; whisking constantly, gradually add stock. Add bay leaf and potatoes; cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. Remove pot from heat and let stand until potatoes are tender and flavors meld, 10 to 15 minutes. Discard bay leaf, season with salt and pepper; serve immediately. note from Bobcat: This soup reheats fairly well, also.
