Blog post #2

Soups!

For my blog I did something a little different. Due to reasons out of my control I wasn’t able to buy whatever I could to make soup (It would of been cod chowder, by the way). Instead I received and was asked what I could do with them.

Given the fact that there was leeks and potatoes, I wanted to make one of my favourites, that’s right, leek and potato soup.

First I made the stock with the veg I was given. Basic more poix: White onion, celery, carrot. Since I was making leek soup, I didn’t bother with adding leeks to the mirepoix. I first sautéd the vegetables to get a darker stock, as is the way I like it. Roasted them will achieve the same effect

I added just enough stock to cover, and let it simmer away for 45 minutes, until the dark colour and aromatics show themselves

I sweated the leeks, just to soften them. Adding a little bit of salt. I didn’t want to be picky about the greens or the white parts, because I didn’t want to waste anything at all

I cut the squash and potatoes to the same size, cubed. Saving any leftovers for stock in the future. (I keep a frozen container of vegetable leftovers in my freezer so nothing goes bad)

Then I added the strained stock and let simmer until the potatoes and squash were fork tender.

Then just blend it up! I only have a small blender but even that worked well. I reserved a bit of white parts of the leek for garnish

Although it turned out a little greener than I would hope, the consistency was amazing. It didn’t seem too starchy because I only added 2 potatoes. It was very leek forward, but the amount of celery in the more poix made it aromatic is another way. The darkness of the browned vegetables added some darkness too it as well. I didn’t see the need to add lemon or lime or another kind of acid as it was well balanced enough.

Even my roommate, who seems to consist on take out wings and cheap pizza loved it. It was very filling, easy, and not too time consuming.

Given that I couldn’t get anything else into the soup, it was a huge success. It was even vegan! I’ve made similar soups before but they didn’t have the same filling quality to them. If I make it again I’d simply add more squash, and maybe save some for garnish too.