Cut the root end and dark green leaves off of the leeks. Cut each one in half length wise and place in a large bowl of cold water, swish and shake them to get the dirt out of them. Take them out of the water and dry them a bit. Cut each half into 3 strips length wise and then chop them across the entire length of the strip.
In a large soup pot, heat 3 tablespoons of unsalted butter over medium heat. Once the butter has heated up, add your leeks. Stir them a bit to coat them in the butter and add a healthy pinch of salt, at least a teaspoon. Then turn your heat down to medium-low. You don’t want to hear the leeks sizzling or see them getting brown at all or they are sauteing, you want them to sweat and stay nice and green. Cook for 25 minutes.
Add the potatoes and stock and bring the pot to a boil. Once it boils, turn the heat down to a simmer, cover and let it cook for 45 minutes. Remove lid and blend the potatoes and leeks with an immersion blender. If you don’t have an immersion blender you can blend it in batches in a food processor or a regular blender. Just be careful, it is very hot.
Once everything is blended well, add your cream to the buttermilk before you pour it into the soup. Add to the soup and blend again. (if you are using a food processor or regular blender you can do this before you return the soup to the pot).
At this point you can ladle into bowls and serve hot or chill it before serving.
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Amee’s Savory Dish Fit and Fabulous Fridays
I know I haven’t posted a budget meal in a while but it has been a bit difficult for me to make meals for 4 when I never know how many I am going to have here. At any given time it could be 2 or 6 with no warning *sigh* the joys of kids right? This was a meal that I knew could be made and if it wasn’t all eaten I could freeze the rest. Yes, I love soup!!
I actually chose to make this because I was thinking about my Dad. I miss his little comments “What experiment are we having tonight” “I love being a guinea pig” “Can we please have something besides chicken I am going to sprout feathers and cluck” My Dad was a crack up! One of the things I knew I could make any time and he would be happy about it was split pea soup. He LOVED it. I haven’t made it since he passed away last year so this one was for my Daddy.
- 8 to 10 parsley stems
- 8 sprigs thyme
- 1 pound green split peas, picked over and rinsed
- 1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
- 2 stalks celery, chopped
- 2 carrots, chopped
- Kosher salt and freshly ground pepper
- 4 cups chicken stock
- 1 1/2 pounds ham, cubed
- 1/2 cup frozen peas, thawed
- Crusty bread, for serving (optional)
Happy Food Star Friday my fine foodie friends! I was really excited about this recipe because, well, as of late I am obsessed with soups and this one sounded sooooo good. Potato soup is a true comfort food to me. Mind you the potato soup I ate as a child was Campbell’s soup, but my Mom made it for me, so in my childhood memories it was a comfort food.
When I grew up, I lived in a tiny little trailer in a small town just outside of Reno, NV. It is one of those places that has weather extremes. Over 100 degrees in the summer at times, and snow in the winter. So when winter hit Mom would crank the heater and break out the Campbell’s soups. Cream of Potato, Cream of Mushroom, and Creamy Tomato all bring back vivid memories of my childhood and are true comfort foods for me. Poor Kevin just doesn’t understand my fondness for soups. He just keeps wondering why I seem to be determined to make a vegetarian out of him! That is why I chose this Emeril Lagasse recipe.
Now I will warn you, since it is Food Star Friday I did not change the recipe from the original. I mean that is the idea, do the star’s recipes and then review them right? OK, this recipe is great and the soup tastes amazing. However, if I had been making it just for my family I would have changed a few things to try and “healthify” it a bit.
I would substitute a tablespoon of olive oil for the two tablespoons of butter and use half and half instead of heavy cream. Doesn’t change it too much but I feel it makes it a bit better. Plus, as a person that has had gastric bypass, very heavily creamed food can make me feel a bit sick and this one, although it tasted AMAZING, made me feel a bit woozy. I know those minor changes would have made all of the difference.
- 1 large or 2 small leeks, about 1 pound
- 2 bay leaves
- 20 black peppercorns
- 4 sprigs fresh thyme
- 2 tablespoons butter
- 2 strips bacon, chopped
- 1/2 cup dry white wine
- 5 cups chicken stock
- 1 to 1 1/4 pounds russet potatoes, diced
- 1 1/2 teaspoons salt
- 3/4 teaspoon white pepper
- 1/2 to 3/4 cup creme fraiche or heavy cream
- 2 tablespoons snipped chives