Monday, October 6, 2014

Potato Leek Soup Recipe

Potato Leek Soup
From Yarmouth School Nutrition Program
Served at Yarmouth Elementary School using their school garden potatoes.

Makes six 1 cup servings

2 pounds of leeks, leaves and roots removed
4 cloves of garlic, minced
4 tablespoons unsalted butter (or dairy free substitute)
1⁄2 pound of Yukon Gold Potatoes
1⁄2 pound of Red potatoes
4 cups of vegetable broth (gluten free)
Salt
White Pepper
Small bunch of fresh chive or parsley, finely chopped


1. Slice the leeks in half length-wise then cut in 1⁄2 inch pieces. Break apart in a bowl of water and let the soil sink to the bottom. Remove the leeks from the water, rinse well and shake off excess water.

2. In a large stockpot melt the butter on medium-high heat and then add the leeks and 2 teaspoons of salt, stir. When the leeks begin to sweat reduce the heat to medium low and replace the cover, check occasionally and stir to be sure the leeks are not browning. They should simmer in the liquid of their own juices for 10 minutes.

3. Add the minced garlic to the leeks and stir, cook for an additional minute.

4. While the leeks are simmering, scrub the potatoes well under running water and retain the skin. Dice into uniform small cubes. Add to the leeks and garlic and stir.

5. Add enough broth to the pot to just cover the potatoes. Any additional broth left over should be saved for the step of pureeing.

6. Bring to a simmer and then cook on medium-low heat until potatoes are cooked through. Do not overcook or it will yield a grainy potato.

7. When the potatoes are done, turn off the heat and puree the contents using an immersion blender, the easiest method. You can also use a counter top blender or food processor. Be careful transferring hot contents.

8. Adjust the consistency of the soup with additional broth to your preference.

9. Next, taste the soup and adjust the seasoning to your liking, adding additional salt and white pepper.

10. For service, be sure the soup is hot or, in the warm weather months, serve cold as Vichyssoise. Top each serving with finely chopped chive or parsley.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.