Wednesday, July 14, 2010
Potato Leek: The Easiest Soup Ever
I made this amazing soup for lunch today in less than 30 minutes. It's classic French, and perfect for every vegan hottie living on the cheap (that's probably all of us).
In your deepest largest pot, heat up 3 tbs of olive oil and add:
3 lbs potatoes, roughly chopped (yukon golds are the best)
3 big leeks, thoroughly cleaned* and roughly chopped
Sautee the potatoes and leeks for about 10 minutes, then add:
8 cups of water
Salt and pepper to taste
Turn the burner to high and let the veggies rock and roll, covered, for about 15 minutes or until the potatoes are quite soft and smoosh easily against the side of the pot. Turn off the heat.
Now, to blending! You can skip this step if you want, but your soup may seem pretty meager if you leave it chunky...so...to blending! Working in batches, puree the soup in your blender (you don't have to buzz up the whole thing if you don't wanna...feel free to leave some BIG chunks if you'd like). After the soup has reached the consistency you desire, taste it for seasonings and serve garnished with chopped chives or scallions.
*Here's how ya deal with leeks: The white part, the part you want, grows under the soil and can therefore be pretty grungy when you get it home. Since you don't want to chomp down on sand or soil, it's super important to clean your leeks really well. Plug up your (clean) sink and fill it with water. Meanwhile, slice off the dark green stalks of each leek and the little white hairs at the bottom, then slice each one lengthwise. Pull apart the layers, stare aghast at the amount of dirt you could've potentially put in your soup, and toss them into the water-filled sink. Once they're all in there, give them a good wiggle in the water and clean off any visible grunge. Let them hang out for a minute (this allows all the dirt to sink to the bottom), then pull them out and do with them what you will. Voila! Grunge-free leeks!