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We made leak potato soup for a recent dinner party and,
well, to say the least, our guests, all of distinguished palate,
collectively raved over the soup. Seconds on soup? In this case,
resoundingly yes. Actually there's a similar story with another
extremely rich and creamy soup here
fennel mushroom soup, but that's just double kudos for your new rep as a
culinary artiste.
Let's be completely honest. Either Leek and potato soup, or
the fennel and mushroom soup, can be served with virtually any cuisine.
That’s not blasphemy against Italian cuisine, just fact. They're basically
generic, in other words. So, don't limit yourself to using these great soups
with only Italian-based menus. Though, they do complement a traditional or
non-traditional Italian dinner righteously!
New Italian Recipes presents:
the simple ingredients and simple preparation direction for Italian Leek And
Potato Soup:
Ingredients:
2 T good extra virgin olive oil
2 T Butter Buds or real butter
3 large leeks (about 1 1/2 lbs) thinly sliced
Note: Leeks, due to how they are grown, often have dirt and
grit between the layers, especially around where the green part turns white.
Cut the root end off, then cut the green leafy tip off about 3 inches above
the white part. (Freeze the scraps in a plastic freezer bag to make stocks).
Slice the part we are going to use for this recipe [the white part] in half
lengthwise and pry the layers apart just enough to clean out grit [if
necessary]. Thinly slice the two halves across, the short way.
1 large red or white onion, chopped (preferably
sweet--Vidalia, Mayan, Walla-Walla, Maui)
2 1/2 to 3 lbs white potatoes, peeled, cubed into small pieces
1 cup dry white wine or sherry
5+1/2 cups chicken stock
3/4 cup whipping cream (or non fat half and half or evaporated skim milk if
you are trying to cut calories and fat content. The soup will not be quite
as rich, though. If you’re trying to impress grandly, use the cream.)
Salt and Pepper to taste
1/4 cup fresh, minced Italian Parsley
Preparation
Heat the olive oil in a stock pot. Add Butter Buds or butter and follow
immediately with Leeks and onions.
Sauté over medium low heat for about 10 minutes to release
their remarkable flavors, sprinkle with a pinch or two of salt and more of
the juices will be released.
Add wine and reduce by 1/2.
Add potatoes and stock. Simmer for 20-25 minutes, until
potatoes are tender.
Cool by placing your cooking vessel in ice water for a few
minutes, then puree the mixture in a blender, in batches, if necessary.) (we
use a Waring Blender and it is Primo!
Place the puree back into the stock pot and mix in the
cream. Add a bit more broth about 1/2 of a cup.
Season with salt and pepper and simmer for 2-3 minutes, just
to warm through.
Garnish with parsley.
As I said earlier, this leek and potato soup is very elegant
and an excellent starter for any dinner party. And, though it is
somewhat Italian in nature, remember that it is suitable for any type of
cuisine. Dazzle your friends with this one. They'll accuse you of being a
closet Gourmet. Just smile and act gracious. You’ll "rule" on this night!
And don't forget to try the fennel and mushroom soup!
fennel mushroom soup
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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