Offering a Little Warmth!


Today, in the entire country, we are all suffering from some chilly weather and some down right frigid. So I thought, what better way to warm everyone up but with a little soup. Although you may need to bundle up and face the sub-zero temps to get to the store, but while your at it pick up enough groceries to make it for a couple of days, and maybe a bottle of wine.


Soups can come in many forms and there is no doubt that you have a favorite. There is something about soup that helps us feel better when we are sick. Or warmer when we are cold. It is the most basic of comfort foods. Soup can be created from just about anything you can find in the fridge. That is why it is so easy to make and make good. This is how a lot of restaurants create the soup du jour. Often, soups are not made with the freshest ingredients, restaurants utilize their produce that they need to use.

Soups are classified into two categories: clear and thick. Consommes and bouillons are clear soups and all others would land under thick; such as, purees and bisques. Today's recipe lands under the thick category.


Leek Bisque
with Roasted Red Potatoes

1 T olive oil
2 yellow onion, small dice
6 leeks, whites only, small dice
3 cloves garlic, minced
1/2 cup white wine
4 cup stock
4 red potato, small dice

Leek Bisque
  1. In a sauce pot at medium, heat oil and then add onions and leeks, saute until tender, about 8 minutes.
  2. Then add garlic and continue to cook until fragrant.
  3. Deglaze with wine and simmer until reduced by half.
  4. Add stock, bring to a boil, then reduce to simmer, for 15 minutes.
  5. In a blender, process until smooth. Season with salt and pepper.


Roasted Red Potato

  1. Preheat oven to 375˚
  2. Toss potatoes with 1 T olive oil and place on baking sheet. Bake for 25 minutes, stirring once half way through. Looking for a golden brown finish. Season with salt and pepper. Set aside.



Ladle 6 oz. soup into bowl and garnish with red potatoes and sliced scallions. Try serving it cold and call it a Vichyssoise.


Enjoy.

Vegan Chef Period.
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Raising kids veganBarry HortonComment