Wednesday, October 13, 2010

Seasonal Soup and Salad: The Soup

My last post discussed Jon and I's seasonal dinner inspired by the bounty of my CSA box.

I had made a Roasted Butternut Squash Salad with Cider Vinaigrette, and he made a lovely potato and leek soup.

I generally attempt to make my recipes healthier- but Jon was only willing to do so much tweaking to the recipe...

He used:

1/2 stick unsalted butter
olive oil
2 leeks
1/4 large onion (so.. like one small one?)
3 cloves garlic, minced
~1.5 pounds potatoes, peeled (we used russet potatoes )
1 pt chicken or vegetable broth
black pepper
1 cup heavy cream (Um.... I would not have chosen this. You can substitute 1/2 or all milk, or use a light cream at least)

* wash and chop leeks, garlic and onion.
* Heat a bit of butter and oil in pan (big frying pan/ wok).
* add garlic, leeks and onions. Saute until soft. Set aside.
* peel and thinly slice potatoes.
* prepare pan again with olive oil and butter, and add potatoes. You are not trying to brown the potatoes. Add a bit of broth and cover pan. Cook until soft.
* add in the leek combo, and saute. Add the rest of the of the broth and spices as desired, and let simmer.
* place a large pot over heat. Pour the soup mixture into pot.
* add 1 cup of cream (or milk).
* use immersion blender to blenderize some of the soup until reaching a creamy consistency.
*** note: Jon blenderized quite a bit, but in retrospect we think he should have left some chunks of potatoes etc. So blend to your desired consistency.


We served ours with our salad and a side of french bread.

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