Date Night?

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Apparently, today’s Blog Every Day in November (#BEDN) topic is “Date Night.” Do you feel like Sigmund Freud yet? I think I’m about to sit on your couch and talk to you about why I don’t have a date this weekend. Can’t we just exercise some wish-fulfillment and alleviate some oral fixation by filling our mouths with delicious comfort food?

I actually planned a hot date with my Le Creuset. I know what you are going to say. Despite the fact that our torrid relationship has caused me a burned arm, a broken foot, and smashed toe, I’m taking responsibility for my kitchen antics. This well-built French mofo knows how to treat a girl right. 

Lady Sensory’s Shut Up and Eat Your Feelings Dreamy Potato Leek Soup:

I had to do a little research for this one and I decided to take elements that I liked to create my own version. This soup is a bit fussy but it’s totally worth it. I like to think of it as a blind date that went much better than I initially imagined. If you want to make it vegetarian, feel free to use vegetable stock or water to replace the chicken stock.

2.5 lbs of potatoes, peeled and cut into 1″ chunks (I used a mix of red and white boiler potatoes)

3 extra medium-sized potatoes (this is optional – see below)

5 leeks, green and white parts sliced into 1/4″ pieces

1 tbsp olive oil

1 tbsp butter

2 cloves of garlic, pressed or minced

1 tsp each of salt, pepper and Herbes de Provence (you may need additional salt and pepper toward the end of the soup preparation)

1/2 cup dry white wine

8 cups chicken stock (I used a mix of stock and broth, which is fine)

1 bay leaf

Zest and juice of 1 lemon

1 cup of heavy cream

2/3 cup Italian parsley, finely chopped

1/3 cup chives, finely chopped

Freshly grated Parmesan cheese for serving (bonus – add the cheese rind to the soup if you have it handy)

Plain Greek yogurt, also for serving (you can use crème fraîche or sour cream if you like)

I'm not showing this to gross you out, this is how the pan looks before you deglaze it.

I’m not showing this to gross you out. This is how the pan looks before you deglaze it.

Start by preparing your leeks and potatoes and preheating oven to 400 degrees Fahrenheit. I actually washed the potatoes in the dishwasher (no soap) on the top shelf and it worked really well! Warm a large (6-7 qt) fancy pot on the stove at medium-low temperature (Le Creuset, or any heavy cast iron pot that can easily transfer from stovetop to oven). Add the olive oil and butter, then add the garlic. Allow to cook for 1-2 minutes, then add the chopped leeks and cook for 3-5 minutes, until the leeks turn bright green and start to soften. Add the potato chunks, raise the temperature slightly and cook for about 5-7 more minutes. Transfer the pot, uncovered, to the oven and roast the potatoes and leeks for about 45 minutes, stirring at 10-15 minute intervals. While they are cooking, boil the 3 remaining unpeeled potatoes in a pot of lightly salted water. This part is optional and only to add a bit of chunky texture to the soup. Drain when tender and set aside. During the last 15 minutes of cooking the potato/leek mixture in the oven, add the Herbes de Provence, salt and pepper and stir. The reason behind the delayed seasoning is that salt causes the vegetables to release moisture. The goal is to get the veggies to brown on the bottom of the pot for added flavor, so you want to have very little moisture until the end. When the 45 minutes are up, remove the pot and place on the stove top. Transfer the cooked potatoes and leeks to a separate bowl and warm the pot on medium-low heat. Add the 1/2 cup of wine and start deglazing the pan by stirring with a rubber spatula. Add the stock, a little at a time, stirring until all 8 cups are incorporated. Begin to pulse the potatoes and stock together in a food processor in small batches (or use an immersion blender) until smooth and transfer back to the large pot on the stove. Add the bay leaf and cheese rind (if you have it, seriously – don’t stress out if you don’t have the rind). Allow to simmer for about 15-20 minutes. Zest and juice the lemon and add that and the cup of heavy cream and stir until incorporated. At this time, peel the 3 cooked potatoes, cut into bite-size chunks, and add to the soup. Combine the parsley and chives in a small bowl or ramekin. Turn off the heat and sprinkle half of that mixture into the soup and reserve the rest of the herbs for garnish. Pour soup into a bowl and finish with a little grated Parmesan, a dollop of plain Greek yogurt, and a sprinkle of herbs. This batch makes hearty servings for about 8-10 people. Now savor this rich deliciousness with the knowledge that this could be the start of something very special.

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