High Altitude Cooking: Potato & Leek Soup
Not too long ago I made potato and leek soup. As usual, I left things to simmer for hours and when I sampled the stuff–it was out of this world.
Because I am a non-recipe following type of gal, this recipe is a rough guideline, I stuck pretty close except for the broth–the rule of thumb is to add an additional 25% to what you think you need at high altitude.
There are many different types of leek soup recipes out there. Personally, I like the thick, creamy type for the winter weather.
Although I don’t tend to garnish too much. You can use parsley to add flavor and give your bowl a little kick. Some people like to grill the leek with some onions and use that as a decorative touch.
If you enjoy soups, I’d suggest getting 1,001 Low-Fat Soups & Stews: From Elegant Classics to Hearty One-Pot Meals.
Potato & Leek Soup
6 peeled and chopped potatoes (medium to large)
2-3 medium leeks, sliced and rinsed (be sure to really clean these suckers)
1 tablespoon oil
1 tablespoon butter
Liberal amount of strong chicken stock or vegetable base
1 teaspoon of coriander
1/2 cup of milk or cream
1 large bayleaf
Ground pepper
Salt to taste
Place butter and oil in a skillet and gently cook coriander, pepper, bay leaf, potatoes, and leeks. Add chicken or vegetable base and cook until ingredients soften. More stock will yield a thinner soup. When done cooking, add the milk or cream. Serve in a bread bowl or with hot crusty rolls.
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This entry was posted on Monday, January 14th, 2008 and is filed under Baking & Cooking, Mountain Lake Resort.
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