I owe the
inspiration for this recipe to Stephen.
He made us an amazing dinner last night, and one course was a super
delicious Potato-Leek soup, that had just the right amount of spicy and was incredibly satisfying! I didn’t ask
him for the recipe… I decided to “wing it”.
But, I think I made a pretty good imitation and I and owe it all to
him. So, thank you Stephen! (But I am going to have to get the recipe for
that Lemon Vinaigrette you served with the salad!!!)
Ingredients:
2 large leeks,
cleaned and sliced
Olive Oil
2 Tbls butter
3 russet potatoes,
peeled and cut into pieces
4 cups chicken stock
(I used Rachael Ray’s brand, have also used Swanson’s)
¾ tsp white pepper
¼ tsp nutmeg
6 – 8oz. cream
Chopped chives for
garnish
Black Truffle Salt to taste on individual servings
Optional: Drizzle with Truffle Oil just before serving.
Optional: Drizzle with Truffle Oil just before serving.
Directions:
Clean and slice the
leeks, using mainly the white parts.
Heat a soup pot and drizzle olive oil into it. Add the leeks and cook on low to sweat them;
you don’t want them to brown. Continue
cooking on low until soft. Add the butter
and allow to melt.
Add the chicken
stock to the pot and add the potato pieces, along with pepper and nutmeg. Bring to boil; reduce heat and cover. Simmer until potatoes are cooked through.
Place the soup in a
blender in batches, making sure to get enough of the chicken stock added to
allow the soup to blend easily. Blend
until smooth. Repeat until all soup is smooth. I was able to do this in two batches.
Return blended soup
to the pot; turn on heat and add the cream.
Heat until it begins to bubble. Taste
for seasonings. Garnish with a sprinkling of Black Truffle Salt, chopped
chives and enjoy! Can also drizzle a bit of truffle oil as a finishing touch.
1 comment:
Yea, i learned that white pepper goes well with pototo leek soup long ago, also some cajun flavoring. Just not too much, or you will over spice it. I see you have the amount of spices i usual use
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