Monday, July 14, 2008
Come On In My Kitchen
Today I made a dairy free, healthy version of potato-leek soup, but I can't quite pin-point what's missing. Actually, I know what's missing, and it's an entire 12 ounce package of bacon that is part of the original recipe, but I'm trying to make a healthy, low fat soup and using an entire package of bacon would defeat the purpose by totally jacking up the fat and sodium content.
After slicing the leeks, place in a large bowl of cool tap water and swish them around a little, and let them sit for a minute or so. The leeks float to the top and the sand sinks to the bottom. Lift out the leeks and blot dry in a couple of paper towels, if they need to be dry. Leeks are grown in very sandy soil, and there's always sand stuck inside.
Irene's attempt at Dairy Free Potato Leek Soup
6 cups peeled & diced potatoes (Yukon Gold, Sweet White, or Red New Potatoes work best)
6 cups vegetable broth
3 garlic cloves, chopped
3 medium sized leeks, thinly sliced
olive oil, about 2 tablespoons
1 cup of soy milk
salt and pepper to taste
bring vegetable broth to a boil in a 4 quart pot (or larger)
add diced potatoes and garlic. Cover and simmer until the potatoes are tender.
Heat the olive oil in a large frying pan and add the leeks. Saute' the leeks in the olive oil until the dark slices yield slightly to a spoon or spatula. Cover and allow to steam for 2-3 minutes, or until the dark slices cut easily with the edge of your spoon or spatula.
Add the cooked leeks to the potatoes.
Using a hand blender, blend the potatoes and leeks, slowly adding the soy milk.
Add salt and pepper to taste.
Serve hot or chill and serve cold.
On my first taste test, I was expecting a lot more flavor, but it was on the bland side. I added a little more salt and pepper, which helped a little, but still, something was missing. My solution to bland is always Tabasco Sauce, and a few drops of that, but directly into my cup of soup. The Tabasco Sauce helped, but I would like to make the recipe that's ready to eat without adding anything to it. I also added a a little squirt of lime. That helped, too. The tricky part is keeping the recipe healthy, so no cheese, bacon or gravy. I also thought about topping the soup off with salsa fresca and make that a part of the recipe, but I wasn't ready for that. I only had the makings for potato-leek soup by itself.
On a cooking note, don't think it would be necessary to saute' the leeks. As far as I'm concerned, they're all going in the pot with the potatoes, and will be mixed beyond recognition to a thick, creamy soup. If I make this again, I'm going to skip the saute' part and put the leeks and the 2 tablespoons of olive oil right in with the potatoes.
I'm open to suggestions to boost the flavor. What would you add? Keep in mind that it must be healthy and non dairy. Vegetarian would be a bonus but not necessary.
Someone was not thrilled that I was taking photos of food, and not him, so I obliged. He had to be sure to have a car in the photo.
Oatmeal Cookies - Naomi & Christina (Wynonna) Judd, Pete Charles