Saturday, November 19, 2005

Golden Leek Potato Soup

Yesterday I was sick, so I made Spaghettios and some grilled cheese sandwiches. I used sesame seed bread, sharp cheddar, and red apple slices. It was delicious and apparently cured me since today I am better.

This morning I made Wookie Cookies, from the Star Wars cookbook. They were okay but nothing special. I messed up and put in some almond extract instead of vanilla extract, but I caught myself and fixed it a little bit. I probably won't make these again though.

Tonight I made Golden Potato-Leek Soup with Cheddar Toasts, from Cooking Light. I've been looking for a perfect potato-leek soup, and this is it. It is wonderful. The cheese toast is very spicy. At first it seems like it doesn't fit with the meal, but it actually does very well. I will make this again many, many times.

Golden Potato-Leek Soup with Cheddar Toasts
Soup:
1 Tbsp butter
3 cups thinly sliced leek (about 3 medium)
6 cups cubed peeled Yukon Gold potato (about 2 1/4 lbs)
2 cups water
1/2 tsp salt
2 (14 oz) cans organic vegetable broth (such as Swanson Certified Organic)
2 thyme sprigs (I omitted this because we tend not to like thyme)
Cheddar Toasts:
8 (1/4 inch thick) slices diagonally cut sourdough french bread (I used leftover sesame bread from last night)
Cooking Spray
1/2 cup (2 oz) shredded sharp cheddar cheese
1/8 tsp ground red pepper
Remaining Ingredients:
1/3 cup whipping cream
1/4 tsp freshly ground black pepper
Thyme sprigs (optional)

1. Preheat oven to 375 degrees.

2. To prepare soup, melt butter in a Dutch oven over medium heat. Add leek; cook 10 minutes or until tender, stirring occasionally (do not brown).

3.Add potatoes, water, salt, broth, and thyme sprigs. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.

4. To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet. Bake at 375 degrees for 7 minutes or until toasted. Turn slices over; coat with cooking spray, and sprinkle 1 Tbsp cheese over each slice. Bake 5 minutes or until cheese melts. Sprinkle evenly with red pepper.

5. Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher; stir in cream. Sprinkle with black pepper. Serve with cheddar toasts. Garnish with thyme sprigs, if desired. Yield: 8 servings.

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