Potato leek soup is basic. Everyone makes potato leek soup. And there is a reason for it. The potatoes are comforting and filling, while the leeks add richness and sweetness. This is a standard for cold winter nights.
You need:
Oil or butter for sauteeing
1 large leek
1 large carrot
3 or 4 medium potatoes
2 cubes of veggie bouillon
1.5 to 2 liters of hot water
Pinch of fines herbes or other dried herb mixture. Just a small pinch!
Egg noodles or spaetzle or dumplings
Dice the carrot. Remove the dark green leaves from the leek and then cut the rest into quarters long ways (so you get 4 long spears). Dice the spears thinly and clean thoroughly. Sautee the carrot and leek in a large pot with a couple tablespoons of butter or vegetable oil and a pinch of salt. Don't let them brown.
In the meantime, cut the potatoes into bite-sized pieces. Put the two bouillon cubes in a bowl or pitcher with the hot water and let them dissolve.
Once the carrot and leeks have softened, add the potatoes to the pot. Pour the bouillon over the potatoes and add the pinch of herbs. Turn the heat to medium-low, and cover partway. Let cook for about 20 or 30 minutes.
About 10 minutes before you are ready to eat, put in one or two handfuls of the noodles or spaetzle. Not too much, because they will soak up the water. They should cook in about 10 minutes, and the soup is done! Serve with good bread and good cheese.
Another option (and a fancier one, I guess) is to puree the soup and add a dollop of cream instead of adding the noodles.
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