So last week Chicago hit record highs with two days in a row of near 100 degree weather. Instead of going about my prearranged plans that included being outside I opted to stay inside with the AC blasting and happily spent some quality time in my kitchen.
Oddly enough the recipe that I decided to make was soup. I had been to my favorite fruit and vegetable store earlier that day and stocked up on my weekly 5-a-day requirements. This recipe made two dinner size potions and was really yummy!
Potato Leek Soup RecipeAdapted from: http://simplyrecipes.com/
- 30 minutes
- 3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
- 2 Tbsp butter
- 2 cups water
- 2 cups vegetable broth
- 2 lbs potatoes, peeled, diced into 1/2 inch piece
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
- Tabasco sauce or other red chili sauce
- Salt & Pepper
Method1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Yield: Serves 4-6.