Potato & Leek Soup

A new recipe for me to make. Ooooh, this one is good. We were going to our church for our weekly Lenten soup supper followed by the Stations of the Cross, so I wanted to try a new recipe for a meat-free soup to share (I left out the bacon, and it was still superb!). This is one that I've been wanting try for a while now.

I will be making it again...soon.

Here's the recipe from Emeril. I doubled the recipe, but I didn't even make modifications--besides using dried thyme instead of fresh thyme (didn't have) in the bouquet garni that I wrapped with cheesecloth. Also, I probably would have garnished the soup with chives, but my little seedlings aren't ready for me to mow and use yet.

Here's Emeril's version--unadulterated...or unLauralterated. I'm posting it on this blog because too many times I've searched again for a scrumptious online recipe I've tried only to realize it disappeared in cyberspace.)

Ingredients:

1 large or 2 small leeks, about 1 pound
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 to 1 1/4 pounds russet potatoes, diced
1 1/2 teaspoons salt
3/4 teaspoon white pepper
1/2 to 3/4 cup creme fraiche or heavy cream
2 tablespoons snipped chives

Directions

Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

I was planning to go the Austin-laid-back-and-carefree route by not blending the soup at the end. However, when I blended a few ladles and tried it both ways, there was no going back. The extra step is well worth the effort that brings the velvety creaminess that it becomes after it's well whirled. I'm not one for extra steps, so just go with me on this and take my word. It really makes all the difference.

It was so good that we even scored a new babysitter out of it. Really! A college girl who was at church that night said if she can have more of the soup, she'd babysit for us!

P.S. If you're wonderin'...I left the skins on the taters!

And...

I'm not one of those scoop-it-up, thick soup kinda gals. I like it to be thin enough to consider...er, soup! So add more chicken stock if you need to, and don't forget the wine!

Modification:
If you'd like to reduce the amount of lactose in the soup, substitute coconut milk instead of using creme fraiche or heavy cream.

Soup season is over...

Yes, it was 80 degrees and muggy today, so I'm officially putting an end to our soup season...but not until I cooked one last pot! Check out some of our favorite recipes!

Tortilla Soup

Although I'm not a born Southerner (and they're not quick to claim ya either), I've had many native Southerners approve of this recipe I've tweaked--mostly to make easier!

1 TBSP olive oil
1 med. onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
1 (4 oz.) can chopped green chilis, liquid and all
6 cups gluten-free chicken broth or homemade chicken stock
1 (28 oz.) can diced tomatoes with liquid (our kids like petite diced)
Salt (optional—I don’t use since the chips are salted)
¾-1 lb. (3 chicken breasts) shredded or diced cooked chicken
1 (~13 oz.) bag tortilla chips (Cool Ranch Doritos are good, but they contain milk products, plain tortilla chips are fine)
1 large ripe (but still firm) Hass avocado--or 2 small avocadoes, diced
1 (8 oz.) pkg. light sour cream (or Tofrutti for lactose/casein free)
¾ cup shredded cheddar cheese (leave out for lactose/casein free)
3-4 TBSP chopped fresh cilantro

DIRECTIONS:
Heat oil on med-high heat in soup pot, add onion and cook for 2 minutes, stirring frequently. Add garlic and green chilis; cook 2-3 minutes, stirring frequently, until vegetables are tender. Stir in broth, tomatoes (and salt if using). Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add cooked chicken; heat until hot. Place the tortilla chips in gallon-sized zip baggie and smash bag to break up chips into smaller pieces.

To serve, cut and pit the avocado, dice. Divide the crushed chips in half. Add a handful of smashed chips in each serving bowl; ladle in soup. Top with a dollop of sour cream, avocado and cheese; garnish with more tortilla chips and cilantro. Yummo!!

VEGGIE VARIATION:
Replace chicken with:
1 can (drained/rinsed) black beans & 1 cup chopped zucchini,
OR
1 can black beans & 1 can northern beans, drained & rinsed

LACTOSE FREE: Don't top with shredded cheese or sour cream (use Tofrutti)...OR live it up and take a lactose supplement if they work for you!

TIPS: To prevent diced avocados from going brown when using as a topping, drizzle lime juice over them and gently mix.

If you have any diced avocado toppings left over, put them in the left-over soup so they don't go brown.

This soup is really good with left-over grilled, fajita, or oven-roasted chicken.

Wild Rice Soup--Byerly's

As northerners refer to wild rice as "Minnesota Caviar," here's a hearty soup that reminds me of home. We stock up on wild rice whenever we return home since it's not widely used (and is more expensive!) throughout the rest of the country. I haven't tasted a better recipe, and I've tried plenty!

6 TBSP butter
1 TBSP minced onion
½ cup flour
3 cups chicken broth
2 cups cooked wild rice
1/3 cup minced ham
½ cup finely grated carrots
3 TBSP chopped slivered almonds
½ tsp. salt (optional)
1 cup half and half (I often use a can of evaporated milk)
2 TBSP dry sherry (optional, but mmm...it's so good)
minced parsley or chives for garnish

Melt butter in saucepan; sauté onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil 1 minute. Stir in rice, ham, carrots, almonds, and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with minced parsley or chives.

Amount: 6 cups

This soup freezes well! You may want to undercook the rice if you're planning on having leftovers. Otherwise, the rice tends to curl up and look a bit like something you experimented with in high school science lab!

This recipe is from Byerly’s, a Minnesota Fine Grocer

White Chicken Chili

This recipe is right on the can of Bush's Great Northern Beans! Why do I post it then? So you can take a looksee before you go out and buy a can...and because I've tweaked it ever so slightly! It really is very tasty, and our kids love it! It's embarrassingly easy since you basically just dump, heat, and eat. A fine friend for busy moms!

1 medium onion, finely chopped
2 TBSP olive oil
1 (4 oz.) can chopped green chilies, do not drain
2 TBSP all-purpose flour
2 tsp. ground cumin
2 (15.8 oz.) cans northern beans, drained & rinsed
1 (14-1/2 oz.) can chicken broth
1-1/2 cups finely chopped cooked chicken
Shredded cheddar or Monterey Jack cheese, optional, especially for my LactIntol husb!
Sour cream, optional
Salsa, optional
Cilantro, optional

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken both; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.

LACTOSE FREE: Do not top with sour cream or shredded cheese...OR live it up and take a lactase supplement if they work for you!