Saturday, December 26, 2009

Potato Leek Soup (parentheses mine)

recipe courtesy of Christa Breuggermann

500 grams potatoes, peeled (I used Yukon Gold)
250 grams pound leek, white and light green parts, only
1 stalk celery
1 medium carrot
1 liter chicken stock
100 ml cream or whole milk
100 g butter (half that works very well)
1 tsp dried lovage leaves (or celery seed)
1 tsp dried marjoram leaves
salt/pepper (at least 1 1/2 tsp kosher salt)

Dice potatoes into medium cubes. Roughly chop carrots, celery and leeks. Heat butter in a pan over medium heat. Add leeks and sauté until soft. In a large pot, add potatoes, sautéed leeks, celery, carrot and chicken stock. Bring to a boil, then reduce heat and simmer until vegetables are very soft.

Remove from heat and puree using a hand blender. Return to heat and add seasonings, adjusting to your preference. Just before finishing, add cream or milk.

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