Leek and Potato Soup
Feb. 8th, 2007 09:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walton_eatsI can't believe I haven't posted this before now.
Adapted from a recipe by Emeril Lagasse. Makes six generous servings.
3 large leeks
3 bay leaves
20 black peppercorns
6 sprigs thyme
4 slices bacon, chopped
2 tablespoons butter
1 cup dry white wine
6 cups chicken stock
3 large russet potatoes, peeled and cubed
1-1/2 tsp salt
3/4 tsp ground white pepper
3/4 cup heavy cream
Snipped chives
Note: When feeding my vegetarian friends, I simply replace the chicken stock with vegetable stock, and the bacon with veggie bacon (Morningstar Farms is pretty good); the soup is just as good. I don't know of any vegan alternatives, but I'm open to suggestions.
Make a bouquet garni by tying the bay leaves, peppercorns and thyme in a triple layer of cheesecloth.
Using the white part of the leeks only, cut in half lengthwise and rinse well under cold water, removing any sandy soil that lingers between the layers. Slice thinly crosswise and set aside.
In a 5-quart or larger pot, over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes until bacon is very soft and has rendered most of its fat. Add the leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Reduce to about half. Add the bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat, cover and simmer for 40 minutes until potatoes are falling apart.
Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender, or puree the soup in the pot with an immersion blender. Return the pot to the heat, add the cream, and gently bring back to temperature. Adjust the seasoning if necessary. Serve immediately, sprinkling chives over the top of each bowl of soup.
Adapted from a recipe by Emeril Lagasse. Makes six generous servings.
3 large leeks
3 bay leaves
20 black peppercorns
6 sprigs thyme
4 slices bacon, chopped
2 tablespoons butter
1 cup dry white wine
6 cups chicken stock
3 large russet potatoes, peeled and cubed
1-1/2 tsp salt
3/4 tsp ground white pepper
3/4 cup heavy cream
Snipped chives
Note: When feeding my vegetarian friends, I simply replace the chicken stock with vegetable stock, and the bacon with veggie bacon (Morningstar Farms is pretty good); the soup is just as good. I don't know of any vegan alternatives, but I'm open to suggestions.
Make a bouquet garni by tying the bay leaves, peppercorns and thyme in a triple layer of cheesecloth.
Using the white part of the leeks only, cut in half lengthwise and rinse well under cold water, removing any sandy soil that lingers between the layers. Slice thinly crosswise and set aside.
In a 5-quart or larger pot, over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes until bacon is very soft and has rendered most of its fat. Add the leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Reduce to about half. Add the bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat, cover and simmer for 40 minutes until potatoes are falling apart.
Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender, or puree the soup in the pot with an immersion blender. Return the pot to the heat, add the cream, and gently bring back to temperature. Adjust the seasoning if necessary. Serve immediately, sprinkling chives over the top of each bowl of soup.
