Now that the weather has gone back to winter?! my meals have reverted back to comfort food. Made some potato leek soup last night and it hit the spot. Served it with kale salad to satisfy my continuous cravings for greens.
Potato Leek Soup
1 to 1 1/2lbs potatoes, peeled and cut in half or quarters
3-4 leeks, white part thinly sliced.
1/2 cup milk and/or cream
3T butter and/or olive oil
water or stock
salt and/or pepper
chives, thyme and/or parsley
Boil potatoes until tender. Save 2-3 cups of cooking water for soup. Mash the potatoes until smooth or put them through a ricer (use the finest screen on the ricer if you do it that way). Do not put potatoes in the food processor because they will be come gluey. Saute sliced leeks until tender and just starting to carmelize. Deglaze the leek pan with some white wine and puree it all in the food processor. Add pureed leeks to potato mash. Add milk and/or cream. Add potato cooking water or stock until the soup is the proper consistency – I like mine pretty thick. Put the soup back on the stove and reheat. Add salt & pepper to taste. Garnish with chopped fresh herbs and enjoy!
2 med onions or 4 med leeks thinly sliced
3 Tblsp butter
2 1/2 cups chicken broth
1/2 cup heavy cream
3/4 lbs turnips, peel & thinly sliced
3/4 lb potatoes, peel & thinly sliced
Bread crumbs or panko
salt & pepper to taste
Preheat oven to 350
Saute onions/leeeks until golden brown. Add chicken broth and cream. Reduce over med heat until only about 1 1/2 cups remail. Add salt & pepper to taste.
Cover the bottom of a gratin dish with onion sauce. Alternate turnips, potatoes and onion sauce in thin layers finishing with the sauce. Cover the gratin with an even layer of bread crumbs. Bake for 1 to 1 1/2 hrs, or until the potatoes and turnips are easily penetrated with a knife and most of the liquid in the gratin has been absorbed. Grind fresh pepper over the gratin and serve.
Optional but tasty – add herbs, cheese and/or sprinkle bacon between the layers.
1-2/3 cups fresh or frozen corn kernels
3/4 lime, zest and juice
1 tablespoon plus 2 tsp. corn oil
3/4 large yellow onion, peeled and minced
3-1/4 cups chicken stock, preferably homemade
1-2/3 cups russet potatoes, peeled, diced
3/4 teaspoon chili powder
1/2 teaspoon crushed red pepper
3/4 teaspoon ground cumin
3/4 Anaheim or other mild green chile pepper, stem and pith removed, seeded and chopped
3/4 red bell pepper, stem and pith removed, seeded and chopped
2/3 cup plus 2 Tbs. heavy cream
1/3 cup plus 1 Tbs. fresh cilantro, chopped
4 sprigs cilantro or parsley, for garnish
1/2 teaspoon. Kosher salt
1/3 cup plus 1 tablespoon salsa, for garnish
In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon. Set aside. In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil. Turn heat down to medium low, cover, and cook until potatoes are just soft. Add Anaheim and red bell pepper and cook another 5-6 minutes, uncovered until potatoes are very soft. Add corn and cream, and continue to cook uncovered, until soup thickens. Add cilantro and simmer a few more minutes. Taste to correct seasoning with salt if necessary.
To serve: Ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.