© 2013 mathewguiver

Leek, asparagus, and potato soup

I love soups! Seriously, I could eat soup every single day. OK, that might be an exaggeration. I’d probably get bored, but I do quite enjoy a good soup. Especially hearty soups that are full of delicious vegetables. Plus, my absolutely favorite thing about soup is that you can make it ahead, freeze, then bam… Homemade meal within minutes. I often hit up the Civic Center farmer’s market on Sundays, and will put a couple different soups in the freezer for the upcoming week. Very convenient.

Plus, soups actually get better spending the night in the fridge, or a few nights in the freezer.

A little time allows the individual flavors of the ingredients to come together and form a multilayered flavor that’s fuller than if you had just cooked and served. One thing to keep in mind though, if you are cooking ahead, don’t do your final seasoning until you are reheating. The soup will likely seem under-seasoned when you put it into the freezer, but you may find you don’t need as much seasoning when you go to serve.

Potato and leek soup is an Irish dish, that I often serve around St. Patrick’s day along with soda bread. There’s actually an old legend that St. Patrick cured a dying woman by serving her leeks. Apparently she had a vision of an herb, relayed the message to St. Patrick, he recognized the herb as a leek, served it to the woman, and she was healed.

I make no promises regarding the healing power of my asparagus, leek, and potato soup recipe. However, after having a bowl you too might have a vision of leeks. It’s that good.

Ingredients:

1 bunch of asparagus
1 leek
1/2 red onion
1 potato
1 Tbsp canola oil
1/2 Tbsp butter
1 Tbsp all purpose flour
1 1/2 c water
2 c milk
Salt
Black pepper
White pepper
Garlic powder
Olive oil
Sour cream

Directions:

1. Start by cleaning your leeks, and keep in mind that just ringing in water will not be enough. There is dirt throughout the plant, and if you do not clean properly it will add a gritty texture to your soup. Cut the leek in half lengthwise, then into 1/2 slices.

2. Rinse sliced leeks, then submerge in water for 10 minutes. Stir occasionally. The dirt will sink to the bottom, so scoop the leek pieces from the top, rinse again, then dry on a paper towel.

3. Dice asparagus (leaving a few of the tops to sear and garnish the soup with) and onion into pieces the same size as your leek so that they’ll cook evenly.

4. While your cutting board is out, dice up an unpeeled potato into 1/2 inch cubes. Add to heavily salted, boiling water and cook until tender. Strain and set aside.

5. Heat up your asparagus, leek, and onion mixture in a pain with canola oil, salt, peppers, and garlic powder. Cook over medium high heat, stirring frequently.

6. When the vegetables are soft, turn the heat down to medium, and add butter. Once the butter has melted, add flour, then cook for about one minute. Slowly add water a few Tbsp at a time. Stir between each water addition to avoid lumps.

7. Turn heat back to medium/high and add milk. Once the soup comes to a bowl turn the heat to medium/low and allow to simmer for three to five minutes. At this point you could either let the soup cool then freeze or taste and season for serving.

8. When plating the soup, garnish with a few small dollops of sour cream, and a light drizzle of olive oil. I’ll also top with a sliced asparagus head. You could also top with cheese, or fresh herbs (chives would be especially good with this soup).

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