Thursday, October 29, 2009

Potato Leek Soup

There was not a drop of this soup left. I left people wanting more--is that a good thing?

First, you need a real strong chicken broth for this. Here's what I do:

3-4 lbs. dark chicken pieces (thighs, legs, etc.)
5 carrots, halved
4 onions, halved
4 celery stalks, haved
a bunch of curly parsley

1. Add just enough water to cover the chicken pieces. That's not too much.

2. Cook about 2 hours. I will also use my pressure cooker--bring to pressure, cook 30 minutes, let drop.

While the broth is cooking, you can get started on the rest of the soup.

4 leeks
2 Carrots, sliced thin
1/2 head garlic, peeled
2 onions, diced
4 Tbsp. olive oil
salt and pepper
6 cups chicken broth (more or less depending how many folks you're serving, if it's too far off, you may have to add/take away vegetables)
2 potatoes, peeled and cut into 1/2 inch cubes

1. Saute leeks, carrots, onions, garlic, salt and pepper in oil for 10 minutes.

2. Add broth and potato. If the broth tastes too powerful, add 1/2-1 cup water.

3. Simmer about 20 minutes, until the vegetables are soft.

4. Puree in blender.

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