Potato-leek soup on Nov2 2011

by Lorieann | Print the article |
Ever had a generous amount of potatoes on-hand, and at a loss for innovative ideas for making a new delightful dish?  Leeks are an uncommon vegetable; not regularly purchased or utilized  for everyday cooking  in America.   The history of leeks is said to possibly date back to  Mesopotamia and ancient Egypt.  It is rumored that Egyptian Emperor Nero ate leeks with the belief that he could improve the quality of his voice.

One large stalk of leeks; cleaned and chopped discarding most of the bitter darker green parts, which are less tasty and more bitter.
sea salt
white pepper
1/2 teaspoon ground nutmeg
three cups of low-sodium beef, chicken or vegetable broth
 1 cup heavy cream to taste
Parmesan cheese topper; or Mozzarella cheese
3 to 4 starchy potatoes
two stalks of celery
Start by sauteing  chopped leaks,  and celery.  Season with sea salt and  white pepper let rest.  In another stock pot or pressure cooker, to save time, add your stock and more sea and  and sliced  medium-sized potatoes, cutting in rounded slices for less cooking time.  Add all ingredients and bring to a boil; let simmer an additional 20 minutes, do not overcook potatoes.  Upon mostly cooked potato, leek, and celery mixture puree in an electric blender when blended to soup consistency return to stock pan and add heavy cream; cooking on medium-low heat.  Season with additional salt,and ground nutmeg finish by adding a teaspoon of smoky cumin .  Serve topped with Parmesan cheese or any other grated cheese of your choice and top with dry parsley flakes for color!  Serve with oyster crackers or sliced bread.

Lorie Ann Jermoune

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