potato leek soup recipe from james peterson's kitchen education soups and broths

8/2/2019 Potato Leek Soup Recipe from James Peterson's Kitchen Education Soups and Broths

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2012 Ten Speed Press eBook Edition

Copyright 2007, 2012 by James Peterson

Photographs copyright 2007 by James Peterson

All rights reserved.Published in the United States by Ten Speed Press, an imprint of the

Crown Publishing Group, a division of Random House, Inc., New York.

www.crownpublishing.com

www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks

of Random House, Inc.

This work, with a new introduction, is comprised of material from Cookingby James Peterson, originally published in hardcover in the United States by

Ten Speed Press, an imprint of the Crown Publishing Group, a division of

Random House, Inc., Berkeley, in 2007.

Library of Congress Cataloging-in-Publication Data

Peterson, James.

Cooking / James Peterson.

p.cm.1. Cookery I. Title

TX652.P455 2007

641.5dc22

2007021065

eISBN 978-1-60774-401-6

Design by Nancy Austin

10 9 8 7 6 5 4 3 2 1

V3.1


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BROT H S A N D S OU P S28

Precautions

Immersion blenders are great conveniences because you dont need to dirty

the blenderthe immersion blender can just be rinsed offand theres no trans-

ferring of hot liquids from one container to another. If youre pureeing hot soup in

a regular blender, never fill the blender more than half full. Hold the lid on tightlywith a kitchen towel and start by pulsing on the lowest speed. Gradually increase

the duration and speed of the pulses until the air inside the blender has heated up

and no longer threatens to burst out the top.

Leek and Potato Soup

This simple and satisfying soup can be put together in about the time it takes toopen a can and can be made as a smooth cream soup or left chunky. Different pota-

toes create different effects. If you want pieces of potato with texture in the soup,

use white or red waxy potatoes and dice them. If you are pureeing the soup and

want a smooth texture, use Yukon Gold potatoes.

MAKES 1 QUART OR 4 FIRST-COURSE SERVINGS

1 large Yukon Gold potato or white or red waxy potato, peeled3 leeks, cleaned and thinly sliced

1 quart milk, water, or chicken broth

1/2cup heavy cream or 4 tablespoons butter

Salt

Pepper

If you are making a pureed soup, thinly slice the Yukon Gold potato lengthwise. If you are

making a chunky soup, cut the waxy potato into 1/3-inch dice. In a pot, combine thepotatoes, leeks, and milk and bring to a gentle simmer. Simmer for about 25 minutes, or

until the potatoes and leeks are completely soft.

If you are serving a chunky soup, add the cream, bring to a simmer, and season with

salt and pepper. Or, if using butter, cut the butter into pats and place a pat on each serving.


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BROT H S A N D S OU P S29

If you are serving a smooth soup, puree it with a blender (see precautions) and then

strain it into a clean pot. Add the cream, bring to a simmer, and season with salt and

pepper. Or, if using butter, cut the butter into pats and place a pat on each serving.

HOW TO M AKE LEEK AND P OTATO SOUP

1. For pureed soup, thinly slice

Yukon Gold potato lengthwise.

2. For chunky soup, slice potato

into strips...

3. ...and then dice.

4. Combine potato, leeks, and

milk and simmer until soft. Pureeand strain for smooth soup; leave

as is for chunky soup.

5. Add the cream and ser ve. 6. Or omit the cream and top

each bowl with a pat of butter.


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potato leek soup recipe from james peterson's kitchen education soups and broths

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