Wednesday, February 6, 2008

Cooking With National Vegetables

Debi has moved into a new job, with, shall we say, open ended ending hours. So the challenge is to produce meals that do not require a set serving time.
Is anyone else thinking soup?
Tonight is one of our all time favorites if not the actual number one favorite, Leek and Potato Soup.
We use Bernard Clayton's The Complete Book of Soups and Stews, pub. 1984.
I give the printed recipe and our usual changes are in parenthesis.

2 quart water, boiling (1 qt. water/1 qt. chicken stock)
2 tsp salt (3)
1 pound potatoes, peeled, quartered, sliced (we plus up to whatever we feel like)
1 pound leeks, white part only, split, cleaned and finely sliced (about four med. leeks)
3 TBLS unsalted butter
1 tsp freshly chopped parsley or chives, to garnish

Bring water to a rapid boil in large (4 qt) saucepan. ADD salt, potatoes, leeks. COVER and COOK at a gentle boil until potatoes begin to fall apart, about 35 - 40 minutes. CRUSH into small pieces with a spoon or fork against the side of the sauce pan. REMOVE from heat.
ADD butter and pour into warmed bowls. GARNISH with sprinkling of greenery.

This soup may be refrigerated, and reheated 2 or 3 days later, or if frozen, up to three months. (As if it will ever make it to the frig or freezer).

Hoo yeah. Serve with some crusty bread and chunks of Brie or Cammenbert.

1 comment:

Nancy DeCherney said...

Wow, did she take an arts job? I so totally get the "open-ended hours" thing! Just ask John, the ever-called upon chief cook.
Thanks for the wonderful recipe. No haggis in sight!