Tuesday, January 19, 2010

Potato Leek Soup

La Cucina, The Regional Cooking of Italy cookbook, from the Piemonte region. Potato Leek Soup, Zuppa di Patate E Porri Gratinati with a couple of alterations.

4 leeks, sliced and rinsed
4 potatoes, peeled and cubed
4 cups of broth, I used Chicken but the recipe called for beef
Bay leaf

In a bowl, combine the leeks, potatoes and broth with the bay leaf and bring to a boil over medium heat. Lower the heat and simmer about 1 hour. Season to taste with salt and pepper. Puree the mixture using either a blender, food mill or Immersion blender(!) and serve.

The recipe went on to say to put the soup in an oven proof bowl. Cover each serving with a slice of bread, add pats of butter to each, then sprinkle with Parmigiano-Reggiano. Bake until the cheese is lightly browned.

I don't have oven proof bowls so we just had the soup with crackers. It was good. Light, possibly too light. Next time I will make add a sandwich or quiche or salad to go with it.

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