Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
Sundays are always a great opportunity to cook, and Sundays in winter are even better. The weather makes the prospect of leaving grim. The solution is soup! Looking at the next recipe (Lobster and Duck Garbure), I’m glad that I get one of the easier recipe in the Cafe Boulud cookbook. This recipe was easy to prepare, had simple and few ingredients, quick to make, and will definitely be added to my arsenal for quick, satisfying soups.
First, melt 1 tablespoon of butter in a stockpot over low heat. Add leeks and stir until they are tender, but not colored, 8 to 10 minutes.
Leeks Tenderizing in Butter
Pour in the stock and increase heat, and bring just to a boil. Add potatoes and season with salt and white pepper. Lower the heat so that soup is at a simmer, 8 to 10 minutes or until potatoes are tender. While potatoes are cooking, whip the 1/3 cup cream until it is fluffy and no longer running. Puree sorrel (Romaine/Bibb lettuce with a squeeze of lemon if out of season or unavailable) in a food processor or blender. If the mixture needs additional liquid you can add a table spoon or so of additional cream. gently fold the pureed lettuce mixture into the whipped cream.
1/4 Inch Diced Yukon Gold Potatoes
Once the soup is finished, ladle into a bowl and add a spoonful or sorrel or lettuce cream on top, serve immediately.
Leek and Potato Soup
Unfortunately, the store didn’t have sorrel so I used Romaine lettuce as recommended, but still found the addition quite delicious as it added creaminess, texture, color and sourness from the squeeze of lemon to make a well balanced soup.