We are into the second pick up of winter share, and I am just now catching up on my blog. I fell off from posting for a while because I got married on September 12th. But I am back now and have been cooking up a storm. Just haven't made the time to blog about it until now. Here's a yummy soup recipe to use up all those leeks and potatoes.
INGREDIENTS:
1 tablespoon olive oil
3 medium onions, chopped
4 oz pancetta, minced
4 leeks, sliced
3 tablespoons butter
3 tablespoons flour
1 quart chicken stock
1 quart beef stock
1 cup white wine
4 cups new potatoes, diced (separate into 3 cups and 1 cup)
4 ears of corn, cut off the cob
chives (optional for garnish)
DIRECTIONS:
Saute onions on medium until tender. Set aside.
In 6 quart stock pot, cook pancetta on medium heat to render fat. Add leeks and cook until leeks are soft, about 8-10 minutes.
Add butter. Mix in flour to create a roux. Stir in chicken stock and beef stock and turn up heat to bring to a boil. Add wine and 3 cups of potatoes. Simmer until potatoes are tender.
Transfer to a blender or use an immersion blender to make the soup smooth. Transfer back to stock pot and bring back up to a simmer (increase the heat slowly and stir frequently).
Add remaining 1 cup of potatoes, onions and corn. Simmer for 10 minutes on medium low heat (stirring frequently).
Friday, September 25, 2009
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