Thursday, September 9, 2010

My Ship Sprung A Leek!

I took a nap on my best friend's couch today after school, she has the most comfortable couch in the universe. I wish i could keep that couch in my pocket and set it up where ever i wanted to take a glorious nap. But as it isn't, it ain't. That's logic. Anyway when i got home, i remembered i had some leeks left over from when i bought them a week ago. I had to use them today or the consequences might have been deadly...

I decided on making potato-leek soup since i had all the necessary ingredients. On the down side i realized i didn't have a blender till after i had finished simmering the leeks and potatoes...I had to cream it together by hand resulting in a slightly more lumpy consistency than anticipated. Having said that, the soup was still scrumptious, i love the light onion flavor of the leeks, it melds all the flavors together nicely. After i made the soup though, i was kinda bummed that i didn't make leek rings [i always want to say leet rings]. They're like onions rings except with leeks so they're smaller. I'll make those another time when i feel like frying something.

On another note, be sure to rinse the leeks nice and well. Since they are grown in sand you need to make sure you get all the sand and bad stuff out before cooking. Don't want anyway, including yourself, having to have a grainy sand crap.

Leeky Soup:
-3 tbs. butter
-2 to 3 medium or large leeks, sliced into half moons about a 1/4" thick
-1/2 tsp. honey, preferably an amber
-1 tsp. salt
-4 c. vegetable stock or chicken broth
- 3 medium Yukon gold potatoes, peeled and diced into 1/2" cubes
-1 tsp. paprika
-1 1/3 c. heavy cream
-1/2. buttermilk

In a medium sized saucepan, melt the butter over medium-high heat. Add in the leeks and honey and sweat for 5 mins. Sprinkle in the salt and cook for another minute or so. Next pour in the broth then add in the potatoes and paprika; turn up the heat and bring to a boil. Now lower the heat and bring to a simmer; cover and continue to simmer for 45 mins. Using a stick blender, or a regular blender puree the leek and potatoes until a liquidity mashed potatoes consistency. Blend in the cream and buttermilk until smooth.

Serve with buttery crackers and grated Asiago cheese. Oh and don't forget to maybe add some crumbled bacon or fresh snipped chives on top too.

I was more than happy to eat this. Its such a mild onion flavor but you can taste the smokey undertones of the paprika and the sweetness of the honey in a beautiful way. The fact that i basically end up loving any food with potatoes in it was a plus as well. Its a great dish for cold or hot days because you can eat it piping hot, or chilled, so no matter what time of year you can always enjoy leeks if you have them!

Off to another day at the Tech Center tomorrow!

Enjoy yourselves, okay?

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