You may recall my introducing
you to a fabulous new offering from Melissa’s Produce that I used in the
Capellini recipe here. So enamored was I, that I used them again in
the recipe for fritters here. I finally got around to making the Potato
Leek Soup that is featured on the package yesterday afternoon. This quick and easy recipe yields a light and
tasty soup, perfect for those upcoming spring luncheons when you’re looking for
something delicate to pair with a sandwich or salad. I changed it up a bit based
upon what I had available, so used homemade
chicken stock instead of
vegetable. My seasoning “to taste” turned out to be about 1/8
teaspoon freshly ground pepper and 1/4 teaspoon Kosher salt. I used Melissa's
Dutch Baby yellow potatoes that I washed and quartered, and a HEAPING half cup
and full cup to make up the potatoes.
If your interest is in
a thicker soup with a more velvety texture, double the amount of leeks and
potatoes, and leave the liquid amounts the same. If you plan to serve it as a
starter to a more elegant meal, make either version, but add 2-3 Tablespoons of
dry sherry. This is one versatile recipe! I held out a few leeks to caramelize for a
garnish on top as my garden chives aren't up quite high enough to snip. Delicious!
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2 comments:
Yum! And those caramelized leeks on top - oh my.
Delicious soup, you had me at potato! I wish I could find Melissa's leeks at my grocery store, I've bought Trader Joe's version but TJs is a drive!
I wish I could help you with my door basket, I've had it about 15 years and bought it wholesale.
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