Wednesday, November 14, 2018

RECIPE: Potato Leek Soup with Frizzled Leeks

I don't eat potatoes (they're bad for my blood type) but my husband LOVES them so I prepare them occasionally as a treat when I can get them from our CSA which I KNOW doesn't use chemicals.

Most recipes recommend serving this soup with chopped chives, but it's November and our CSA no longer has them, so I deep fried the dark green parts of the leeks for a crunchy garnish. 

Original recipe: Potato Leek Soup

Potato Leek Soup with Frizzled Leeks
Serves 4-6

2 T. ghee, chicken fat, or lard depending on the liquid you use
2-3 large leeks, white and light green part only, cleaned and roughly chopped, tops reserved
1 quart low sodium vegetable, chicken, or veal broth
2 medium potatoes (about 1 pound) peeled and sliced 3/8" thick
1/8 t. ground bay leaf (or 1 whole bay leaf)
Himalayan pink salt
1/2 c. heavy cream
1/4 t. freshly ground nutmeg
1/2 c. frizzled leek garnish (see below for recipe) or bacon bits

Heat fat in a large saucepan over medium heat.  Add leeks, reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10-15 minutes.

Add stock, potatoes and bay leaf and season lightly with salt (I used 2 t.).  Bring to a boil then reduce heat and simmer until potatoes are falling apart, 15-20 minutes.  While the potatoes are cooking, make the frizzled leeks.

Remove whole bay leaf if that's what you  used. 

Puree soup with immersion blender, which will result in a rough puree.  If you want it super smooth you'll need to use a blender.  Thin with additional stock if it's too thick for your taste.  

Stir in cream and nutmeg and adjust salt.  Serve sprinkled with frizzled leeks and/or bacon.

Frizzled Leek Tops
Makes 1/2 c. 

Dark green tops of the leeks you used for the soup, and the lighter green leaves inside them.
2 T. ghee

Clean the leaves thoroughly, scrubbing the dark leaves if necessary.  
Slice them finely 1/16" - 1/8" 

Heat the ghee in a small frying pan over medium high.  Add the leeks and saute until lightly browned.  Remove and drain on paper towels sprinkled with salt.

I used a very small pan and did them in 4 batches.  I removed every last bit of each batch so that nothing was left behind to burn in the ghee.  It would have been easier to do them in a larger pan in one batch.  

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