Culinary Disasters

Yes I know the picture looks like baby puke but let us be honest what soup picture could not be confused as baby puke?

When browsing through the local farmer’s market I stopped to talk to one of my favorite farmers when I noticed he had some killer looking leeks and ohh…potatoes are ready.  Our weather has been starting to creep down to the 70s so it is getting me in the mood for some braising and heavier dishes like soups.

This also gave me a new chance to try out the new immersion blender (insert cheesy Tim Allen from Home Improvement grunt now).   So much fun and attaching it to an extension cord and chasing the cat around the house has became a new fun game at Jeff’s house (in case anyone decides to take this the wrong way it is a freaking joke people)

For this recipe you will need:

• 4 leeks white and light green parts only (mine were kind of small so if they were good size might only want to use 2-3).
• 1.5 lbs of potatoes cut in half
• 1 cup of white wine
• 4 cups of vegetable stock
• 1/2 cup of creme fraiche
• Pinch of crushed red pepper
• 2 bay leaves
• 4 sprigs of thyme
• 2 cloves of garlic finely diced
• 2 TB of unsalted butter
• Kosher salt and black pepper

When dealing with leeks they are not like onions where you can just slice and go.  You must wash them out (repeat that sentence three times so it is committed to memory).  I wish I would have documented this but it is pretty simple.  Take a knife and start at the root and cut all the way down to the top of the plant.  Open it up and wash it out or let it soak in a sink for a couple of hours. 

Over medium heat add in the 2 TB of butter and the leeks with a pinch of salt and black pepper.  Cook the onions till they are soft (about 5-10 minutes).

Toss in the garlic and let it cook for a minute.  Pour in the white wine and reduce it by 1/2 (about 5 minutes).  Add in the crushed red pepper, stock, thyme, bay leaves, and potatoes.  Bring this mixture to a boil and then reduce to a simmer till the potatoes are fork tender (about 30 minutes). 

Remove the bay leaves and take your blender to the pot while imagining those potatoes is everyone who has managed to piss you off that week.  If you don’t have an immersion blender you can use a regular blender just make sure to only fill it about half way and push down on to the top when you turn it on (I have repainted my walls once or twice before learning that lesson). 

Add in the creme fraiche (if you can’t find creme fraiche sour cream or even heavy cream would be good substitutions).  Adjust the seasoning with salt and pepper (I never like to add salt and pepper to a soup while it is cooking because there is a high risk of over seasoning especially if you are using a canned stock since some brands are sodium nightmares).

Garnished with chives and tada baby puke soup…

Tags: soup, All //