Alice Waters's Leek and Potato Soup
50 min (incl. 30 min unattended)
Trim roots and tough leaves from:
2 lbs leeks
Cut leeks in half lengthwise and slice thin. Rinse in a bowl of cold water and lift out to drain.
Melt over med heat in a soup pot:
3 tbsp butter
Add the leeks and:
2 sprigs thyme
1 bay leaf
salt
Cook until soft, about 10 min. Add:
1 lb yellow potatoes [I used red], peeled [I didnt'], quartered or halved, and sliced
Cook 4 minutes. Add:
6 c water/stock
Bring to a boil, then turn down to a simmer. Cook until the vegetables are tender, but not falling apart, about 30 min. Remove bay leaf and thyme. Purée if desired, then add:
1/3 c crème fraîche or heavy cream [I used whole milk]
Adjust seasoning as necessary and serve.
Showing posts with label winter. Show all posts
Showing posts with label winter. Show all posts
Tuesday, January 8, 2008
Leek and Potato Soup
This is the first recipe I've made from Alice Waters's new book The Art of Simple Food, and I was very pleased with it. I didn't have any thyme, so I had to skip that, and I think it would have been an improvement, but it was still a very nice soup. Went well with a sourdough baguette.
Alice Waters's Leek and Potato Soup
50 min (incl. 30 min unattended)
Trim roots and tough leaves from:
2 lbs leeks
Cut leeks in half lengthwise and slice thin. Rinse in a bowl of cold water and lift out to drain.
Melt over med heat in a soup pot:
3 tbsp butter
Add the leeks and:
2 sprigs thyme
1 bay leaf
salt
Cook until soft, about 10 min. Add:
1 lb yellow potatoes [I used red], peeled [I didnt'], quartered or halved, and sliced
Cook 4 minutes. Add:
6 c water/stock
Bring to a boil, then turn down to a simmer. Cook until the vegetables are tender, but not falling apart, about 30 min. Remove bay leaf and thyme. Purée if desired, then add:
1/3 c crème fraîche or heavy cream [I used whole milk]
Adjust seasoning as necessary and serve.
Alice Waters's Leek and Potato Soup
50 min (incl. 30 min unattended)
Trim roots and tough leaves from:
2 lbs leeks
Cut leeks in half lengthwise and slice thin. Rinse in a bowl of cold water and lift out to drain.
Melt over med heat in a soup pot:
3 tbsp butter
Add the leeks and:
2 sprigs thyme
1 bay leaf
salt
Cook until soft, about 10 min. Add:
1 lb yellow potatoes [I used red], peeled [I didnt'], quartered or halved, and sliced
Cook 4 minutes. Add:
6 c water/stock
Bring to a boil, then turn down to a simmer. Cook until the vegetables are tender, but not falling apart, about 30 min. Remove bay leaf and thyme. Purée if desired, then add:
1/3 c crème fraîche or heavy cream [I used whole milk]
Adjust seasoning as necessary and serve.
Subscribe to:
Posts (Atom)