Saturday, October 31, 2009

Three for Three

With family in town, who like to eat, today has been a frenzy of cooking. Three dishes in three hours.

  • Leek and Potato Soup
  • Boeuf Bourguinon (ala Julia Child)
  • Stuffed pork shoulder (ala moi)

We'll deal with the second and third dishes in later posts.

The Method (Leek and Potato Soup)

With an hour's notice, I was asked to make soup for lunch. This is a simple recipe for that yields a creamy, fresh soup.

  1. Chop four slices of bacon into 1# pieces.
  2. In a soup pot, brown the bacon in 2 TBs of butter.
  3. To the pot, chop and add:
    • 3 large leeks
    • 1 large onion
    • 2 stalks celery
  4. Saute the vegetables - without browning - until tender.preleek0
  5. Add 2 quarts chicken stock.
  6. Add 5-6 potatoes, roughly chopped. (I used yellow potatoes, which resulted in a light green color to the soup.)
  7. Bring soup to a boil then simmer until the potatoes are tender (about 15-20 minutes).preleek
  8. Blend or mash the veggies to create a smooth soup. (I used a potato masher, leaving the pot on the stove.)
  9. Optional: add 1-2 C heavy cream at the end. If you do, however, the soup will not freeze well.

The Result

leeksoupEveryone enjoyed this light (we omitted cream), flavorful soup. I like mine with a heavy grind of black pepper. There's plenty for another meal.

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Kudya Bwino Bwino (Eating Well) © 2009