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Soup Sunday: Creamy leek soup with shoestring potatoes & fried rosemary

Tuesday, November 17, 2015

Soup Sunday club goin UP...... on a Tuesday!

Before we dive into this creamy, leeky (cuz that's a word) bowl of farts I mean deliciousness.. I'd like to take a second to share some seriousness.

I think everyone around the world stopped last Friday night when deadly attacks started taking place in Paris. I'm sure many watched on, like I did, horrified while the terror was still happening and unfolding before us on TV. 

It's one of those events that immediately strips away all of our differences... our nationalities, political views, skin colors, religions, genders, sexual orientations, all of it, and reminds us that we are all human. That life is so, so very precious. And that there is one thing that will always bring us together... love.

So here's to love and peace and spreading it all over the world.

NOW LEZ TALK SOUP.


I have a confession about this soup.

I feel I can't share this recipe with you without also informing you of it's powers. Even if they are a little bit...... gross.
Andddd you might not want to make this anymore but WHATEVA, I'm an honest gal!

I confess that after I ate this soup I had some seriously smelly gas.

Like Hadley yelling, "MAMA FARTED! EW MAMA!" all day kinda gas.

I even had to google "do leeks cause gas" because I was like WHAT IS HAPPENING TO ME?!

And yes they do.

Along with onions and garlic and cream. Which are also in this recipe.

Sooooo there's that.

Now let's make some more Leek outcha butt soup, shall we?!

(I realize no one is gonna make this now but it really is tasty and I'm proud so I'm gonna share anyways OKAY?!!!!)

------ What you need ------

6 leeks, white and pale green parts only
1 small onion
5 garlic cloves
1 small russet potato
1/2 cup unsalted butter
salt and pepper
1 cup heavy cream
2 cups whole milk
rosemary
vegetable oil

------ What you do -------

Start by prepping all your veggies.

Chop the dark green parts of the leek off and throw them away. Chop the white and light green parts down the middle lengthwise and then rinse all the sand out under the faucet. Once the sand is all gone, thinly chop the rest of the leek.

Leeks have sand in them? Yeah, I had no idea either.

Dice the onion and thinly slice the garlic.

For the potato, dice half for the soup and save the other half for the shoestring potato topping.
Chop that half into skinny matchsticks.

Melt the butter in a medium-sized pot on medium heat. Add the leeks, onion, garlic and diced potatoes. Add salt and pepper to your liking. Cook on medium heat until everything softens, about 7 minutes. Try not to let any of the vegetables brown while softening by stirring often to get a nice white soup.

Once the vegetables are soft, add a cup and a half of water and continue cooking for 25-30 minutes. Everything should be very tender at this point.

Take the soup and blend with the cream and whole milk until smooth in a blender or with an emersion blender.

In a large pan for frying, heat about an inch and a half of vegetable oil over medium heat. Drop your matchstick potatoes in and fry until they begin to brown and float. Toss the rosemary in for a few seconds. It bubbles up like crazy. I've never fried herbs before but it was definitely fun!!!

And lastly, assemble!

It very much reminds me of mashed potatoes but in soup form.
Creamy, garlicy and delicious. 

So, good luck and fart on my friends.

XO,


Recipe adapted from Bon Appetit

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