When I went to Scotland in 2007, we ate a lot of soup. My favorite is the Potato Leek Soup we had at the Scone Palace. (that's pronounced "Scoon") The Scots eat a pretty light lunch, usually soup and maybe a sandwich. And they know how to do soup well. So it was pretty difficult finding a recipe that matched that wonderful dish we had on that cold day in Scotland. This is as close as it gets and was awesome! It's a "creamy" soup that has no cream in it... but then again, I used red potatoes instead of all-purpose potatoes, because they have a higher sugar content which makes the soup taste better.
Enjoy.. Dawn
Potato Leek Soup
(Adapted from The Joy of Cooking, 75th Anniversary Edition)
Makes about 8 cups
Melt in a soup pot over low heat:
3 tablespoons unsalted butter
Add and cook, stirring until tender but not browned, about 20 minutes:
6 medium leeks, chopped
Stir in:
1.25 pounds potatoes, peeled and thinly sliced
6 cups chicken broth
Bring to a boil, reduce heat and simmer until the potatoes are soft. This takes about 30 minutes. Puree in the blender until smooth. For a finer texture, push through a sieve. Season with salt & pepper if you like.
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