soup!

[vaznetti]

More for my own record than anything else: leek, potato and cheddar soup. This is basically the same as the Potato and Cheese soup from the Silver Palate Cookbook, but I can never be bothered to measure anything or have the correct ingrediants on hand:


4 or 5 medium-sized leeks, cleaned and chopped up
enough carrots for about 1 1/2 cups of chopped carrots
4 or 5 medium-sized potatoes

butter
stock (about 6 cups, which I think is about a liter)

about 200 g (= 1/2 lb) sharp cheddar, or more, grated.


Clean the leeks, chop them up. Peel and chop the carrots. Melt some butter in your soup pot; toss in the leeks and carrots and let them sweat, covered, while you peel and dice the potatoes.

When the carrots are a little soft, put in the potatoes and the stock. Add a couple cups of water. Bring to the boil. Simmer for about half an hour, until the potatoes are soft. Turn off the heat.

I have one of those blender things that you stick in the pot and use to puree everything. Otherwise, you'd have to strain everything (reserve the cooking liquid!), puree the solids in a food processor or blender, and then mix with the cooking liquid until it hits the right consistency. Anyway, puree everything until it's nice and smooth.

Turn the heat back on and add the cheese by small handfuls, stirring it so that it melts into the soup.

Season to taste with salt and pepper. Eat.

I had enough for a bowl last night and three containers in the fridge or freezer. I'd figure about 8 servings, depending on how much soup you tend to eat. It was pretty thick, so you could extend it a bit with stock if you needed to; I'll need to do something like that when I reheat it, I suspect.

Comments

[monanotlisa.livejournal.com]

Hey, that sounds great!

::memorises::

(I am listening to Baroque music, washing darks, and listlessly browsing through Public Law. So looking forward to cooking tonight.)

And oh! I might even have Supernatural thoughts later on.

[marinarusalka.livejournal.com]

Wow, that sounds incredibly tasty. I love soup with cheese in it.

Thanks for sharing!

[vaznetti]

The same book has a recipe for a blue cheese soup, as well. I'm definitely going to try that at some point, and if I do will post on it. Mmmm, blue cheese.

[rez-lo.livejournal.com]

I was hoping you'd post this when I saw your last. Thank you!

[aceofkittens.livejournal.com]

That sounds delicious. I've had to freeze about 2/3 of the soup made from cooking Captain Jack O'Lantern. There was SO MUCH.

[vaznetti]

I didn't know you could cook the kind of pumpkins you use to make jack o'lanterns -- and anything to do with squash or pumpkin always seems like a scary amount of work to me.

Was the soup good?

[elishavah.livejournal.com]

Mmmmm. Okay, now I'm hungry.

[k2daisy.livejournal.com]

*bookmarks*

I think even Hubby might go for this, and he doesn't like leeks all that much.

I call my immersion blender my boat-motor. :)

[vaznetti]

Ha! It is like a boat-motor, isn't it?

The soup is fairly leeky, as I made it, but the original recipe is more about the potatoes and cheese, and uses a couple onions instead of the vast quantity of leeks I threw in.

[bardsmaid.livejournal.com]

I make a broccoli and potato and cheese soup that's very similar to this, and it's a big hit with the boys.

[vaznetti]

Hm. I'll make a note of that, since I can get broccoli all winter, and genearlly run out of things to do with it by about mid-February.