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Subject: RECIPE: Potato and Leek Soup
Newsgroups: rec.food.cooking

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From: Rob Novak <rob.novak[at]home.com>
Date: Sun, 25 Mar 2001 18:16:50 -0500
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Apart from having to clean the leeks (which are notoriously gritty),
here's a fairly simple recipe for a very tasty soup:

(serves around 6)

4 lbs leeks
3/4 stick (6 tbsp) butter
Approx. 1 tbsp flour
5 cups chicken or vegetable stock
2 bay leaves
2 lbs red-skin or new potatoes (any waxy potato, really)
Salt and black pepper to taste
6 slices of smoked bacon
Chives or scallions

Clean leeks by cutting off tough dark-green tops and root end.  Leave
about 2 inches of light-green beyond the white portion.  Rinse under
cold running water, or in a tub of cold water, until all sand/grit has
been removed.

Slice the leeks in half, lengthwise.  You may notice at this point
that some grit has worked its way into the layers.  You might re-rinse
at this point, if you wish.  When you are satisfied that the leeks are
really clean, chop into 1" pieces.

Cut potatoes into about 3/4 to 1" cubes, and set aside in cold water
until needed.

In a dutch-oven or other large, heavy-bottomed saucepan (6 qt or
better), heat butter over medium heat until melted and it just begins
to foam.  Add leeks, stir to coat, cover, and cook for 15 minutes or
until leeks are just tender, stirring occassionally.  Do not carmelize
(brown) the leeks.

Add flour, and stir to coat.  Whisk in chicken/vegetable stock
gradually.  Add drained potatoes and bay leaves.  Increase heat to
high and bring to a boil.  Stir, reduce heat to maintain a simmer, and
cover.  Continue to simmer until potatoes are tender.  Season with
salt and pepper to taste.  Turn heat to low to keep warm until
serving.

Before serving, chop 6 slices of bacon and fry until crisp.  Drain.
Snip chives or thinly slice the green tops of the scallions, enough to
make about 2 tbsp.  Serve soup into warm bowls and garnish with a
touch of crumbled bacon and chives/scallions.

This soup makes a great lunch when served with some cheese (shaved
parmesan, nutty alpine-lace Swiss...) and a hearty bread.  A glass of
good, oaky Chardonnay wouldn't hurt, either.  If you wish to make this
a vegetarian dish, forgo the bacon, use the vegetable stock, and top
with a grilled baguette crouton, some shaved parmesan, and the
chives/scallions.

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From: "Peter G. Aitken" <peter[at]pgacon.com>
Date: Mon, 26 Mar 2001 00:01:36 GMT
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Here's a tip from a long-time leek lover. Cut them into the final size
pieces before cleaning, the put the pieces in a sink or large bowl full of
water. Swish them around - the grit settles to the bottom. Scoop out with a
strainer and proceed.

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From: JulieB <julie.blake[at]bigpond.com>
Date: Mon, 26 Mar 2001 20:20:35 +1000
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I was just thinking about making some of this - I've got stock in the
freezer and I've just bought a leek.  Were you reading my mind??  Thanks!

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From: Dan <danrcan[at]sympatico.ca>
Date: Mon, 26 Mar 2001 11:54:34 GMT
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Except for the scallions, bacon and the fact that you served it hot, it is
almost Julia Child's Vichysoise.


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