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Archive for the ‘leeks’ Category

I just got back from spending 5 days in San Fransisco with some lovely friends.  What a rejuvenating time but how difficult to come back to cold, snowy New York.  I’d love to share more about my trip but I’ll save that for later.

Right now, I’m making some roasted root vegetables but I’m so very hungry I just can’t wait for them to be done.  Luckily, a few weeks ago I made some nice soup that I froze and am presently enjoying to tide me over until my veggies are done!  This is not just any soup, this is the first recipe I’ve tried out of Julia Child’s Mastering the Art of French Cooking.  I got the cookbook for Christmas.  Not this Christmas, but last Christmas!  I don’t know why I never got around to making any of the recipes I had dog-eared during my first read through of the book.  There are so many yummy recipes and despite what you might think after seeing Julie and Julia, several are simple and require few ingredients.

Perhaps I was inspired to finally make a recipe from the cookbook after my Mom and I watched Julie and Julia for the second time over the holidays.  It is a sweet movie but the books it is based upon are much much better (isn’t that how it always works though?).  What an incredible thing Julie Powell did, cooking her way through the whole book.  I’m not sure I would survive that task, given how much meat is in the book and how long the book is, so I truly admire her feat.

When I arrived back in the Bronx, I remembered we had some leeks from our CSA that were languishing away in the vegetable drawer.  All I had to do was pick up some potatoes since luckily the recipe only calls for a few ingredients and I had the others on hand.  This soup freezes pretty nicely although it does separate a little bit when it thaws–just add a little extra milk or butter and heat it up, it tastes great!

This is an easy recipe that really any cook of any skill level can complete.

-2 large russet potatoes

-3 cups chopped leeks (both white and green parts), about 2 medium leeks

-3 small shallots or onions, chopped

-4 carrots diced***

-2 quarts of water

-salt and pepper, to taste

-rosemary, to taste**

-3 TBSP butter or 1/3 c. heavy cream

***I added this to the recipe as per Julia’s suggestion.  She includes several variations on the basic recipe, this is something I just love about her cookbook.  Aren’t all of us cooks always adding our own twist and experimenting?   It is one of the joys of cooking!  Check out her book to see this and other variations on the potato leek soup.

1.     Chop all the veggies and put them in a big soup pot with the water and some salt and pepper and a few pinches of rosemary.

2.     Simmer partially covered for about 45 minutes or until they pass what I call “the fork test”—are they soft when you stick a fork in each type of veggie?  The carrots take the longest.

3.     Using a blender or food processor, blend everything until smooth and return back to the pot (this is where an immersion blender would come in handy!).

4.     Add in the butter or cream (or milk if you’d like) and adjust seasonings.  (I added butter.  You have to know that Julia LOVED real butter, remember when I posted about how much I love it to?  Mmm!)

What could be more simple than that?!  You don’t really need to stand over the pot watching it so you can set the veggies to boil while you do other things around the house.  I hope you can make this recipe or run out and buy Julia Child’s first cookbook.  It is worth the cost—the illustrations are gloriously detailed and the manner in which the recipe flows is helpful and clear.  The soup is a delight and even better when you have a cold.

Enjoy!

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