Potato Leek Soup


The last thing to pick from the 2012 garden would be the leeks.  Leeks take close to 180 days to harvest, and are the vegetable that takes the longest to harvest that I grow.  Leeks are a very mild member of the onion family, and are absolutely delicious.  The recipe below has been modified from three different sources, and involves using a bouquet garni.  A bouquet garni involves fresh herbs cooked in a muslin bag in the stock. The herbs in this case are 2 bay leaves, 5  parsley stems, 4 springs of fresh thyme, and 20 peppercorns.  Do this first, and put it aside.

Either cook 3 pieces of bacon and cut in tiny pieces, or cut some salt port in tiny minced pieces. If you want to do a vegetarian version, omit this step.  Saute this up in two tablespoons of butter. 

Cut leeks in small (1/2″) pieces.  Use 3-4 large leeks.  Discard the rough external pieces.  Saute in the butter and bacon. Add 1/2 cup of dry white wine.  Put the bouquet garni in the pot and saute it.  Add 5 cups of chicken or vegetable stock.

Simmer for about 15 minutes with the bouquet garni releasing a wonderful fragrance.  Then take 2 pounds of potatoes, peel and slice into home fry size pieces.  Cut in fours after that, and then toss them into the mix.  Let simmer again for about 1/2 hour.

Add 2 tablespoons fresh parsley, 2 tablespoons of fresh chives and 1 teaspoon each of salt and white pepper.  Add 1/2 cup of cream.  Simmer for a few more minutes.  The smell is amazing:).  Enjoy.

Ingredient list:

3-4 large leeks , 2 pounds potatoes, 5 cups stock, 1/2 cup white wine.

Bouquet garni–20 black peppercorns, 5 parsley stems, 4 fresh thyme sprigs, and 2 bay leaves.

1 teaspoon of white pepper and salt, 2 tablespoons of butter.



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