Let’s face it, you’re not going to impress anyone with the looks of this soup. It looks like wallpaper paste.
It tastes considerably better.
Lately, for health and environmental reasons, my husband and I have been leaning more toward vegetarianism. I don’t think we’ll ever go 100% again, but some is certainly better than none. This recipe is vegetarian (and easily adapted to vegan with the parenthetical notes).
I made this soup earlier this week with what I had on hand after my last few trips to the Greenmarket.
– butter (or oil)
– 2 shallots, minced
– 2-3 medium leeks, sliced lengthwise and chopped
– 4 fist-sized Russet Gold potatoes, peeled and cubed
– 4 cups hot water + bouillon cube (or vegetable stock)
– 1/2 c. milk (or vegan substitute)
– 1/4 tsp. nutmeg
Melt butter. Sauté shallots until translucent. Add leeks and sauté until limp. (Do not let leeks brown.) Add water and bouillon cube, then add potatoes and simmer until tender (about 20-30 minutes). Using an immersion blender, blend until smooth. Turn heat to low and add milk and nutmeg. Stir until both are incorporated. Serves 4-6.
The amount of leek I suggested is a wild guess on my part, as I bought freakish monster leeks. I know the photo is small (you can click it for a better view) but that leek is a good 20″ long and about 5″ around at the base. Using only the white and light green parts of the leek gave me maybe 4 cups of chopped leek. Good thing I really love leeks.
Don’t skip the nutmeg! It seemed like an odd addition to me, but it really gives the soup a nutty, spicy note.