Tea soup: week three
On Sunday I made a potato leek soup. Keith is fond of this soup and requested I make it for the cold day. Since I kinda throw things into the pot and really have no recipe. I think that this is as close to what I do that it can give you an idea as to what we ate.
1 Tablespoon olive oil at most more like 2 teaspoons
2 Tablespoons chopped shallots
1 cup dry white wine
1 quart chicken stock
3 Tablespoons chopped celery
1 cup half and half
¼ teaspoon fresh chopped chervil
3 Tablespoons fresh chopped parsley
Croutons for garnish
Peel and cut the potatoes into cubes, set aside. Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly, chopping the white portions finely. In a medium stock pot heat the olive oil over medium high heat. Add the leek and shallots sauté lightly for about 5 minutes. Add the white wine and reduce for 3 minutes. Add 1 quart of chicken stock, 1/2 teaspoon of salt, celery, the potatoes, and simmer 20-25 minutes, until the potatoes are tender. Process the soup in a blender or food processor until smooth. Return puree to stock pot. Season the puree to taste with salt and pepper. Stir in the cream and chervil, reheating one minute if needed. Garnish with parsley and croutons.