Sunday, June 14, 2015
From Garden To Table: Leek And Potato Soup
Welcome back to another season of From Garden To Table, where I share ideas for cooking with the seasonal foods grown in my small backyard garden. Today, we'll be making Leek And Potato Soup, using the chives from my herb bed.
Chives, also known as Allium Schoenoprasum, are related to the onion family; this hearty perennial herb is very easy to grow. For the first two or three seasons its size will increase, until, before you know it, there is an abundance of beautiful long slender leaves. It also produces very pretty purple flowers that make a colorful bouquet for the table.
Here is what you'll need for this recipe:
2 T. oil
3 to 5 leeks (about 6 cups sliced)
3 russet potatoes
1 - 32 ounce package chicken broth
2 cups water
1/2 cup unsweetened soy or rice milk
pinch of nutmeg
salt and pepper
a small bunch of chives
- Wash and trim the leeks - you only want to use the white and light green parts. Cut in half lengthwise, then cut into 1/4" slices.
- In a large soup pot, heat the oil and cook the leeks until tender, 6-8 minutes.
- Meanwhile, wash, peel and dice the potatoes.
- Add the potatoes, chicken broth, and water to the cooked leeks.
- Bring to a boil, then reduce heat and simmer until the potatoes are tender, 15 to 20 minutes.
- Remove from heat and let cool.
- Puree small batches, about 2-3 cups at a time, in a blender, pouring each batch back into the cooking pot as it's blended. (For this I use a large glass measuring cup and a slotted spoon.)
- Stir in the soy or rice milk and add the nutmeg. Season with salt and pepper.
- Garnish with chives and serve warm or chilled.
I hope you and your loved ones enjoy this soup - it's a family favorite around here.
© Under The Plum Blossom Tree | All rights reserved.