Hi Bill, Potato Leek Soup is delicious! It's so versatile too,
because you can serve it hot for one meal and then chill it and serve
the leftovers cold the next day for lunch! In the summer, I chill it
from the beginning, plop a big mound of crabmeat in the center of each
soup bowl, sprinkle that with lemon juice and Old Bay Seasoning, and
ladle the cold soup around the crab -- it's a delicious and elegant
lunch!
Anyway, the thing about leeks is that they can trap sand and dirt
between their layers, so this is how I prepare them.
Slice off the bottom "hairy" part and throw it away.
Slice off the top leaves down as far as they begin to merge into the
cylindrical shape of the leek -- What you want to get rid of is all of
the dark green parts!
Then, slice the leek in half, vertically, and swish each half of each
leek in a bowl (or sink) full of cold water, swish around for a few
minutse so that you're pretty sure that all of the sand and dirt has
been dislodged.
Now, slice the leeks, cook in butter, and proceed with the recipe.
My recipe for potato leek soup suggests wrapping the herbs (thyme,
parsley, peppercorns, bay leaves) in two of those thick dark-green
leaves that you have removed. I do this, but then I wrap the whole
package in a coffee filter before ploppint it into the soup to cook
along with the leeks and potatoes in chicken or vegetable stock.
I'll paste my recipe below. I don't always use the bacon because
sometimes I'm feeding vegetarians, but the soup is certainly
delicious whenever I include the bacon! Enjoy!
Penny
Potato and Leek Soup Recipe courtesy Emeril
Lagasse, 2003
1 large or 2 small leeks, about 1 pound
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 to 1 1/4 pounds russet potatoes, diced
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1/2 to 3/4 cup creme fraiche or heavy cream
2 tablespoons snipped chives
Trim the green portions of the leek and, using 2 of the
largest and longest leaves, make a bouquet garni by folding
the 2 leaves around the bay leaves, peppercorns and thyme. Tie
into a package-shaped bundle with kitchen twine and set aside.
(Alternately, tie 2 leek leaves, bay leaves, peppercorns and
thyme together in a piece of cheesecloth.)
Using a sharp knife, halve the white part of the leek
lengthwise and rinse well under cold running water to rid the
leek of any sand. Slice thinly crosswise and set aside.
In a large soup pot over medium heat, melt the butter and add
the bacon. Cook for 5 to 6 minutes, stirring occasionally,
until the bacon is very soft and has rendered most of its fat.
Add the chopped leeks and cook until wilted, about 5 minutes.
Add the wine and bring to a boil. Add the reserved bouquet
garni, chicken stock, potatoes, salt and white pepper, and
bring to a boil. Reduce the heat to a simmer and cook for 30
minutes, or until the potatoes are falling apart and the soup
is very flavorful.
Remove the bouquet garni and, working in batches, puree the
soup in a food processor or blender. (Alternately, if you own
an immersion blender, puree the soup directly in the pot.)
Stir in the creme fraiche and adjust the seasoning, if
necessary. Serve immediately, with some of the snipped chives
sprinkled over the top of each bowl of soup.
On 4/11/12, Bill Deatherage <[email protected]> wrote:
> I am going to make a Potato Leak soup tonight. I have never made it before
> so I have never cooked with Leaks. do you peal them like an onion? if it
> works out alright I will put the recipe on thde list.
> Bill D
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