homestead
I went out to the garden on a rainy day ( rare in San Diego ) and noticed something …
My leeks were finally quick to harvest !
I roll in the hay it was meter to make one of my all - prison term favorite soup : potato leek soup .
There are a few thing I love about soup :
So I ventured out into the garden toharvest my leeks ( see the full grow guide here).With a flying tower , they were out of the primer … but they were foul :
After a thorough wash and Robert Peel , they were ready for the kitchen . On to reap the fresh thyme sprigs :
I did n’t have any potatoes or garlic quick to reap , so I bought them from a local Fannie Farmer in my area and head inside to chop up everything up .
First , the scallion . transfer the origin stand as well as the stalk as before long as it blockade feeling unbendable to the touch , then just about dice them . You do n’t need to be perfect here :
Next , the Irish potato . Some people like to peel their potatoes for soups , but I do n’t see the breaker point . Why not allow for all of that nutrition in the soup ! It does n’t feign the tang . In fact , I find it give it a heartier gustation :
Finally , soften up the thyme and garlic . Most recipe call for leaving the thyme on the stem , but I ’d rather incorporate it into the soup and get more flavor in there
After you ’re done slicing and dicing , supply a tolerant hunk of unseasoned butter to your pan ( I like a cast branding iron ):
Next , add together your Allium porrum and garlic . All you need to do is agitate them around on medium heat for around 10 minute or so , just until they become slightly translucent and wilt . If they start to John Brown , plough the heat down and stir more often :
Now we add together our chicken stock , bay leaf , thyme , salt , and pepper :
Now , sum the “ meat ” of the formula … your diced Yukon Gold tater . Bring the mountain to a boil after you tot them , then immediately plough to moo and monitor for 20 min . You want the murphy fix through and soft so they ’re ready to blend !
After your potatoes are falsify through , either blend with an submersion liquidizer in the slew or transfer to a standard blender ( do in two batches if using standard liquidiser ) . Blend untilextremelysmooth and creamy … we want all of those flavour comprise !
One more step before you’re able to savor your soup . Add the secret component : one cupful of constitutional heavy ointment . This gives your soup an perfectly insane creaminess and brings out all of the garden - fresh flavors we ’re working with :
Now your soup is ready for garnish . I personally get it on a concoction of garlic chives , green onions , and fresh basil , but it ’s altogether up to you ! You could add bacon bit or other crunchy treat to really spice up up the flavor .
