Soup Days Ahead

 Fall is happening, cooler days and chilly nights, crisp leaves falling, and soup time! With these uncertain times it can be unsettling going into fall and winter in this pandemic. Soup can be a comfort food. It has been said "Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite." (from the Auguste Escoffier School of Culinary Arts). I agree, soup can be calming, and it is an easy meal to fix - that's calming for the cook! 

We had this Potato Leek Soup to use leeks from our CSA bundle and paired it with ham and cheese sliders (a favorite recipe from the January 29, 2019 post) on a cool day. The cattle crew thought it 'hit the spot'. 

Potato Leek Soup        

 

3 large leeks (about 3 cups, chopped)

2 tablespoons butter

4 cups chicken broth

2 pounds potatoes, peeled, diced into 1/2-inch pieces

1 teaspoon sea salt, less or more to taste

Pinch of dried marjoram

1-2 sprigs fresh thyme or ½ teaspoon dried thyme

1 bay leaf

¼ cup chopped fresh parsley

Sprinkle of Tabasco sauce or other red chili sauce

White or black pepper to taste

 

Directions:

1.    Clean and cut the leeks: Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard. Slice the white and light green parts of the leeks crosswise into ¼ -inch thick slices. Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Then scoop out the leeks with a slotted spoon. 

2.    Cook leeks in butter to soften: Melt butter on medium heat in a 3-4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with butter. Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning. 

3.    Simmer the soup: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through. 

4.    Puree the soup: Remove and discard the bay leaf and thyme spring. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all or it if you would like your soup to be smoother. 

5.    Season the soup: add the parsley, can cook a few more minutes. Add a few dashes of Tabasco to taste. Add freshly ground pepper and more salt to taste. 

(from Simply Recipes)