Friday

classic leek potato soup


This classic recipe is very comforting on a cold winter day. Its smooth consistency is a gift to your palate. It's very easy to make and you can add your personal touches to it. I am giving you a few suggestions below. So read on and perhaps you should try a couple different ways to make this soup. Receita em português no final deste post.





notes
  • Use only the white and light green parts of the leeks
  • To wash the leeks cut them in half vertically and fan them under running water to make sure you are removing all the dirt that might bebe trapped between the leaves.
  • Keep potatoes immersed in water so they don't turn dark after peeled 
  • heavy cream substitutes: full cream milk, almond milk (for the vegetarians), greek yogurt, media crema, half milk half heavy cream.
and an important note:
When you use a blender the soup gets a little gluey. You can avoid that by using a 'moulin' or potato ricer. The steps for making the soup are a little different but it might be worth the time.

what you need:


  • 2 lb leeks
  • 4 tablespoons butter
  • 2 lb russet potatoes
  • 6 cups vegetable stock (not in the picture)
  • 1 cup heavy cream
  • 1/2 cup fresh chopped parsley or chives
  • salt and pepper to taste
Note: if you have a restricted cholesterol diet you can substitute the heavy cream by 1 cup of 1 % milk mixed with 2 teaspoons cornflour. When you add the milk and cornflour to the soup you need to let it boil gently so the flour thickens the soup giving it a creamier consistency. 

Optional: 
  • Add 1 or 2 chopped celery sticks along with the leeks.
  • Add 4 oz cheddar cheese when you add the cream.



what to do:





Peel and cut the potatoes in thirds. I recommend keeping the potatoes immersed in water so it does not turn dark.










Cut the leeks in half lengthwise then wash the leeks under running water fanning them so you wash out possible pieces of dirt








Chop the leeks.










Melt the butter on a large pot over medium heat. 










Add the leeks and cook for about 8 minutes until they are soft.







Add the potatoes and the stock. Let it boil.
Turn down the heat to low and let it simmer for 20 minutes.
Add salt and pepper to taste. The amount will depend on how salty or not is the broth. Only you can tell.




Remove the potatoes with tongs and place them in a bowl.

OR just put everything in a blender, return the soup to the pan and add the cream. The difference is that when you use a blender the soup turns a little gluey.











Blend the leeks and stock (careful as they are very hot) or use an immersion blender. Return to the pan.













Pass the potatoes through a potato ricer or moulin.









Add it to the leeks in the pan.











Add the cream.  









Stir well. 
Season with salt and pepper to taste if you feel the need.







   Garnish with fresh chopped parsley as in the picture above or serve with you favorite bread. One of mine is the como and the ciabbata.

Bob Appétit!



Potato and Leek Soup Recipe

what you need:

  • 2 lb leeks
  • 4 tablespoons butter
  • 2 lb russet potatoes
  • 6 cups vegetable stock (not in the picture)
  • 1 cup heavy cream
  • 1/2 cup fresh chopped parsley or chives
  • salt and pepper to taste


Optional: 
  • Add 1 or 2 chopped celery sticks along with the leeks.
  • Add 4 oz cheddar cheese when you add the cream.

what to do:

Peel and cut the potatoes in thirds.

Wash and chop the leeks.

Melt the butter on a large pot over medium heat. Add the leeks and cook for about 8 minutes until they are soft.

Add the potatoes and the stock. Let it boil.
Turn down the heat to low and let it simmer for 20 minutes.
Add salt and pepper to taste. The amount will depend on how salty or not is the broth. Only you can tell.

Remove the potatoes with tongs and place them in a bowl.

Blend the leeks and stock (careful as they are very hot) or use an immersion blender. Return to the pan.

Pass the potatoes through a potato ricer or moulin.

Add it to the leeks in the pan.

Add the cream, stir and taste for salt and pepper adding any if necessary.




Sopa de Batata e Alho-Poró


do que você precisa:

  • 1 kg de alho-poró
  • 4 colheres de sopa de manteiga
  • 1 kg de batatas
  • 6 xícaras e caldo de legumes
  • 1 xícara de creme de leite fresco ou 1 lata de creme de leite
  • 1/2 xicara de salsa e cebolinha picados
  • Sal e pimenta a gosto


Opcional: 
  • Acrescente 1 ou 2 aipos cortados bem fino (acrestente-os quando colocar o alho-porro na panela)
  • Acrescente 100 gr de queijo cheddar ou qualquer queijo de sua preferencia. Coloque o queijo ao colocar o creme.

What To Do:

Descasque as batatas e corte-as em três partes para que cozinhe  mais rápido.

Lave e pique o alho-poró.

Esquente a manteiga em uma panela sobre fogo médio e acrescente o alho-poró. Cozinhe por uns 8 minutos até que estejam macios.

Adicione a batata e o caldo de legumes. Aumente o fogo e deixe ferver. Em seguida abaixe e fogo e deixe a sopa cozinhar por uns 20 minutos. Adicione sal e pimenta a gosto.

Aqui você tem duas opções:

Opção 1 - bata tudo no liquidificador e depois acrescente o creme.

Opção 2 - retire as batatas da panela e passe-as por um espremedor de batatas. Adicione à sopa.Em seguida acrescente o creme. Deixe esquentar e ao servir salpique com salsinha.






1 comment:

  1. This looks delicious and heartwarming! Thank you so much for sharing. :)

    ReplyDelete