Friday, January 28, 2011

French Week: Food & Home: Recipe: Potato Leek Asparagus Soup

A delicious Vegetarian French Soup: Potato Leek Asparagus

I have always loved this soup, but never tried to make it at home... until now. Surprisingly it was so easy and maybe the best soup I've ever made... for real.

Quartered Potatoes
sour cream
1 cup water
3 cups Chicken broth
garlic salt

1. chop a small mild onion put in pot with tablespoon of butter
2. throw in chopped leeks
3. add salt, pepper & dill
cook maybe 5-10 minutes

4.throw in chopped potatoes & add 1 cup water, 2 cups chicken stock
5. let boil for about 10-15 minutes until potatoes are soft
6. add cut asparagus and cream and 1 more cup chicken stock
7. let simmer 15 minutes or so
8. add 2-4 tablespoons of sour cream (to taste)
9. Sprinkle more dill for nice finishing touch.

You can let this simmer for a while on very low if you want to keep it on the stove for a bit. As potatoes break down the soup will become thicker, you can add more chicken stock if you need more liquid. You can also run a cup of the soup through a blender and put back in the pot if you'd like a more concentrated texture once you are finished. Add garlic salt for more flavor.
(You could use fresh garlic, but I am very sensitive to it, so I opted for garlic salt.)

Sorry this recipe is a little rough in measurement. I'm trying to get better at measuring... when I cook it's kind of like a science experiment. But with this soup, you really can't go too wrong, if everything is cooked you can always add more stock or cream to your own taste...

And one more tip... If you don't have fresh leeks it works just fine with frozen! I tried it out with Trader Joe's frozen leeks... couldn't tell the difference!
Bon Appetit!

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