Leek and Potato Soup
Nothing radical here, just a really good and popular soup to begin the meal. Make it with vegetable stock and you have one more thing that the vegetarians at the table can enjoy.
Ingredients:
2. Pull apart the rings and swirl to remove any dirt.
3. Lift the leeks out of the water and drain in a colander.
4. Use the same water to wash the heavy green tops; save these for poultry or vegetable stock.
5. Melt the butter in a soup pot over medium-low heat.
6. Add the leeks and cook, stirring occasionally, until wilted.
7. Meanwhile, peel the potatoes and cut into 1-inch cubes.
8. Add the potatoes to the pot with water to cover.
9. Add the salt, bring just to a boil, and simmer over low heat until the potatoes and leeks are both tender.
10. Remove from the heat and let cool.
11. Purée the soup in a blender in batches, then strain through a coarse sieve; or better still, put the soup through the medium disk of a food mill, which purées and strains in one action. The soup base can be made to this point up to 2 days ahead of time and refrigerated.
12. Combine the soup base and milk, and add stock or more milk as needed to bring the volume up to 3 quarts.
13. Season to taste with salt and pepper and reheat over moderate heat, stirring frequently; do not let the soup boil after adding the milk.
14. Correct the seasoning and serve garnished with chives.
Serves 8-12
Ingredients:4 large leeks (about 2 1⁄2 pounds)
3 tablespoons butter
3 pounds russet potatoes (4 large bakers)
Heaping teaspoon sea salt, or to taste
2 cups milk (for the healthiest and tastiest soup, use organic milk - especially raw organic milk, and raw goats milk would be best of all)
Unsalted msg-free poultry or vegetable stock or additional milk
Freshly ground white pepper
Snipped chives, for garnish
(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)
Instructions:
1. Slice the white and pale green parts of the leeks (everything that is closer to white or yellow than green) crosswise and place in a bowl of water.Instructions:
2. Pull apart the rings and swirl to remove any dirt.
3. Lift the leeks out of the water and drain in a colander.
4. Use the same water to wash the heavy green tops; save these for poultry or vegetable stock.
5. Melt the butter in a soup pot over medium-low heat.
6. Add the leeks and cook, stirring occasionally, until wilted.
7. Meanwhile, peel the potatoes and cut into 1-inch cubes.
8. Add the potatoes to the pot with water to cover.
9. Add the salt, bring just to a boil, and simmer over low heat until the potatoes and leeks are both tender.
10. Remove from the heat and let cool.
11. Purée the soup in a blender in batches, then strain through a coarse sieve; or better still, put the soup through the medium disk of a food mill, which purées and strains in one action. The soup base can be made to this point up to 2 days ahead of time and refrigerated.
12. Combine the soup base and milk, and add stock or more milk as needed to bring the volume up to 3 quarts.
13. Season to taste with salt and pepper and reheat over moderate heat, stirring frequently; do not let the soup boil after adding the milk.
14. Correct the seasoning and serve garnished with chives.
Serves 8-12
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