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From yours truly, with BACON and with love :P
Something I found in the recent Bon Appetit magazine, see if you folks like!
...Not for the lactose-intolerant, I apologize in advance!
Ingredients:
1/2 cup (1 stick) unsalted butter (I used salted, didn't taste any different)
6 large leeks, white and pale-green parts only - halved lengthwise and chopped crosswise (roughly chopped)
1 small onion, thinly sliced
5 garlic cloves, thinly sliced (I crushed them myself)
2 cups whole milk, divided (I used "2 %", I didn't taste any difference)
1 cup heavy cream, divided
1 cup plain whole-milk yogurt, divided (used Greek, I found it added a nice tartness)
Fresh ground black pepper (used white, I find it to be a bit more subtle)
Potatoes and assembly:
1 russet potato, peeled and cut into matchsticks
Vegetable oil for frying (about 4 cups)
1/4 cup fresh flat-leaf parsley
1 sprig rosemary
salt and pepper to taste
...Here, I skipped that (duh) and just added the potato in the soup as is...and topped with BACON :p
However, let me add that you can probably skip the frying entirely...and just get those matchstick potatoes in a can - same thing!
For the soup:
Melt butter in a large heavy pot over medium heat. Add leeks, onion and garlic and season with salt. (I didn't add any salt to this - because again, I used salted butter and I didn't want to overdo the salt content!)
Cook, stirring often, until vegetables begin to soften about 5-7 minutes.
Add 1 cup water and cook, stirring occasionally until vegetables are very soft about 25-30 minutes. Let cool slightly, then transfer half of leek mixture to a blender and then add half of milk, cream and yogurt.
Puree' until very smooth; pour into a large bowl, and then repeat with the remaining leek mixture, milk, cream and yogurt. (Note to self: need to invest in immersion blender :P)
Return soup to pot and heat over medium (I would say keep it to a low simmer, since if it gets TOO hot, you'll end up curdling the milk and yogurt in the soup!)
and add water by 1/4 capfuls, until soup is thick enough to hold potatoes without sinking but thin enough that a spoon doesn't leave a trail. Season with salt and pepper to taste.
On my end - I really didn't add all -that- much water to this, since it gets plenty of liquid from the milk, yogurt and cream...and I like it a bit thicker. But, that's just my taste...and this actually came out quite good!
Definitely need to get those matchstick potatoes though, one day :P
Ah well, enjoy!
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
From yours truly, with BACON and with love :P
******************************Something I found in the recent Bon Appetit magazine, see if you folks like!
...Not for the lactose-intolerant, I apologize in advance!
Ingredients:
1/2 cup (1 stick) unsalted butter (I used salted, didn't taste any different)
6 large leeks, white and pale-green parts only - halved lengthwise and chopped crosswise (roughly chopped)
1 small onion, thinly sliced
5 garlic cloves, thinly sliced (I crushed them myself)
2 cups whole milk, divided (I used "2 %", I didn't taste any difference)
1 cup heavy cream, divided
1 cup plain whole-milk yogurt, divided (used Greek, I found it added a nice tartness)
Fresh ground black pepper (used white, I find it to be a bit more subtle)
Potatoes and assembly:
1 russet potato, peeled and cut into matchsticks
Vegetable oil for frying (about 4 cups)
1/4 cup fresh flat-leaf parsley
1 sprig rosemary
salt and pepper to taste
...Here, I skipped that (duh) and just added the potato in the soup as is...and topped with BACON :p
However, let me add that you can probably skip the frying entirely...and just get those matchstick potatoes in a can - same thing!
For the soup:
Melt butter in a large heavy pot over medium heat. Add leeks, onion and garlic and season with salt. (I didn't add any salt to this - because again, I used salted butter and I didn't want to overdo the salt content!)
Cook, stirring often, until vegetables begin to soften about 5-7 minutes.
Add 1 cup water and cook, stirring occasionally until vegetables are very soft about 25-30 minutes. Let cool slightly, then transfer half of leek mixture to a blender and then add half of milk, cream and yogurt.
Puree' until very smooth; pour into a large bowl, and then repeat with the remaining leek mixture, milk, cream and yogurt. (Note to self: need to invest in immersion blender :P)
Return soup to pot and heat over medium (I would say keep it to a low simmer, since if it gets TOO hot, you'll end up curdling the milk and yogurt in the soup!)
and add water by 1/4 capfuls, until soup is thick enough to hold potatoes without sinking but thin enough that a spoon doesn't leave a trail. Season with salt and pepper to taste.
On my end - I really didn't add all -that- much water to this, since it gets plenty of liquid from the milk, yogurt and cream...and I like it a bit thicker. But, that's just my taste...and this actually came out quite good!
Definitely need to get those matchstick potatoes though, one day :P
Ah well, enjoy!
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1000 x 563px
File Size 193 kB
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