Wednesday, November 17, 2010
My Potatoes are Leeking.
Soup is good food. Especially when it isn't a squishy salt lick that oozes out of a can. When I was a kid I loved Campbell's cream potato soup. In fact, I wouldn't even add any milk to it because I liked how salty it was. Yes I know, I was a strange kid who grew up to be a slightly strange adult. As a little girl I also ate squid out of a can but that's another story. Back to soup talk. Soup is the most comforting of comfort foods. There is nothing better than a warm bowl of liquidy goodness on a cold winter day.
I recently belonged to a local farm's CSA. I got a variety of fresh organic vegetables and fruit delivered to my doorstep every Tuesday. It was pretty rad but I had to stop because we couldn't eat the produce fast enough. I have a giant bowl of like 20 apples that I need to use up. I wish I liked apple pie. Perhaps I'll make a giant batch of potato / apple / chicken Wafuu curry. Anyhow, the last shipment I got had the biggest leek in it I have ever seen. No kidding, it was the size of like three babies arms. Also in the box was a bunch of yummy Yukon gold taters. I love potatoes. My wife is Irish so perhaps that's where the passion for potatoes (wasn't that a movie?) comes from. I decided to make a Creamy Potato and Leek Soup with Spicy Rock Shrimp. I melted one giant leek (white and light green parts only) with a little bit of onion in some butter over medium low heat. In the meantime I boiled about 2 lbs. of peeled potatoes until soft in salted water. The potatoes were then drained and added to the leeks with about 2-3 cups of chicken stock and 1 cup milk (or half and half if you're feeling dangerous). The mixture was then pureed in a blender until smooth and strained back into the pot. Don't forget to season the soup with salt and pepper. Heat it until it thickens. Sooooo easy and oh so satisfying. To contrast the creamy rich soup I topped it off with some rock shrimp that were sauteed in butter with a little lemon juice, piménton and cayenne (and salt and pepper of course). Garnish with some fresh parsley, cilantro, or dill and you have a serious meal on your hands (and in your mouth). I like to make giant batches of these kinds of soups (minus the shellfish) and store it in serving size containers for an easy dinner. As the freezing cold blows through my paper thin windows a bowl of this soup would sure hit the spot right now. That and a nice glass of whiskey. That'll keep me warm.