Our summer CSA may be over, but I am still cooking up recipes in the kitchen. Today was soup.
Potato Leek Soup
1 Leek, sliced into 1/2 inch pieces
1 TBS butter and 1 TBS olive oil
8 TJ baby Dutch potatoes, peeled and cubed
3 cups low sodium chicken stock
2 cups milk, 1%
1 bunch kale, stems removed and cut into small pieces
Salt
Peppercorn
Thyme
4 pieces bacon, cooked, chopped
I sauteed the leek with the butter and oil blend in my Dutch oven. Then added the potato and enough stock to cover the potatoes. Simmered until potatoes were tender. Then I transferred to my little pitcher for my hand blender. I puréed most of the soup in two batches. Then added milk. I added salt, ground peppercorn and tasted....I didn't taste much. So, I decided to add some thyme, dried and fresh. And I still didn't taste much so I added the kale, and more salt and peppercorn. Then I added the bacon. I let simmer for 15minutes.
Bert liked the soup. I still didn't taste much flavor, so added a bunch of pepper once I served it. The pepper helped some. We'll see how it reheats.
The cabbage did not reheat well at all.
Showing posts with label leek. Show all posts
Showing posts with label leek. Show all posts
Sunday, October 19, 2014
Saturday, October 11, 2014
Butternut squash and kale soup
Have barely cooked all week so I still have a fridge full of food. On Wednesday I took the time to peel and chop a butternut squash. This was a good use of time. I was able to quickly prepare one serving for lunch on Friday and two servings for dinner on Friday by microwaving for 3 minutes then mashing with cinnamon.
The whole reason I prepared the squash was to make soup with the kale.
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Butternut squash and kale soup
2 large tomatoes, cut into quarters,
1 leek, sliced in half lengthwise, almost to tip, but keep intact
1/4 onion, cut in half
6 garlic cloves whole,
2 1/2 cups butternut squash, peeled and cut into cubes
3 carrots, peeled and cut into 4-5 pieces
Celery root, peeled and cut into chunks
1 Yukon potato
Olive oil for roasting
6-8 cups chicken stock
3 leaves crinkle kale, cut into small pieces
1 bay leaf
3 sprigs thyme
1 can cannellini beans, rinsed
1 can kidney beans, rinsed
I brushed a jelly roll pan with olive oil, added my vegetables and then add more oil to the vegetables and stirred it around. Maybe a real roasting pan would have been a better choice... easier to stir. Stir a couple times while cooking.
Vegetables roasted at 400degrees for 30minutes, until tender.
I put 5 cups chicken broth in my Dutch oven with the thyme and bay leaf. Brought to a boil.
Picked through the roasted vegetables. Put the onion, garlic without the peel, and tomato into my blender and blended until smooth.
The rest of the vegetables I transferred to the cutting board and sliced into smaller pieces. Maybe I should have roasted them as small pieces, so I didn't have to cut them again while hot. As it was I still had big chunks of vegetables.
I put everything in with the kale and stock, then added the beans. I then added a couple turns of the salt grinders and peppercorn grinder. My stock was low sodium, so not a lot of salt except for what I added.
I simmered this for 15 minutes.
Served hot with crusty French roll. Yum!
Bert liked the soup fine. I thought it was still kind of bland. In my second helping I added some curry powder, and that helped. I like curry flavor. Also need to figure out the right size for the vegetable cut.
The whole reason I prepared the squash was to make soup with the kale.
Butternut squash and kale soup
2 large tomatoes, cut into quarters,
1 leek, sliced in half lengthwise, almost to tip, but keep intact
1/4 onion, cut in half
6 garlic cloves whole,
2 1/2 cups butternut squash, peeled and cut into cubes
3 carrots, peeled and cut into 4-5 pieces
Celery root, peeled and cut into chunks
1 Yukon potato
Olive oil for roasting
6-8 cups chicken stock
3 leaves crinkle kale, cut into small pieces
1 bay leaf
3 sprigs thyme
1 can cannellini beans, rinsed
1 can kidney beans, rinsed
I brushed a jelly roll pan with olive oil, added my vegetables and then add more oil to the vegetables and stirred it around. Maybe a real roasting pan would have been a better choice... easier to stir. Stir a couple times while cooking.
Vegetables roasted at 400degrees for 30minutes, until tender.
I put 5 cups chicken broth in my Dutch oven with the thyme and bay leaf. Brought to a boil.
Picked through the roasted vegetables. Put the onion, garlic without the peel, and tomato into my blender and blended until smooth.
The rest of the vegetables I transferred to the cutting board and sliced into smaller pieces. Maybe I should have roasted them as small pieces, so I didn't have to cut them again while hot. As it was I still had big chunks of vegetables.
I put everything in with the kale and stock, then added the beans. I then added a couple turns of the salt grinders and peppercorn grinder. My stock was low sodium, so not a lot of salt except for what I added.
I simmered this for 15 minutes.
Served hot with crusty French roll. Yum!
Bert liked the soup fine. I thought it was still kind of bland. In my second helping I added some curry powder, and that helped. I like curry flavor. Also need to figure out the right size for the vegetable cut.
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