Merry Christmas!
As I was chopping the main ingredient of this soup, the leeks, I commented, "I love leeks." My daughter giggled and said that was a funny thing to say. But it's true. I do love leeks. I love how odd looking they are, I love their layers and the gradation from dark green to white. I love how easily a knife cuts through them and the ribbonlike shreds that are produced. And lastly, I love their mild flavor that instantly elevates any dish they are added to.
Dorie's version of Leek and Potato Soup comes together easily and was quite delicious. I followed the recipe without modification and it was the perfect lunch on a cold icy December afternoon. I did add little slices of toasted baguette generously topped with melted Gruyere to float in the soup and add some texture.
This recipe is the perfect example of what I love about Dorie's masterful recipe writing skills. The recipe calls for chicken stock (or water), milk (or water) and offers several variations. She truly is a genius!
Looks delicious! Can't wait to make this next week!
ReplyDeleteLove the croutons on the top. Glad this came together so easily. I think my daughter would have giggled at "I love Leeks" as well. :)
ReplyDeleteI may have to make this again. It wasn't my favorite Dorie recipe to date but you are right about so many variations.
ReplyDeleteLove your thoughts on loving leaks! Such a great mental image.
ReplyDeleteI am very enamored of the leeks myself. They take some time to clean properly, but they are so worth it. I usually cut up several leeks, and keep them in a ziploc bag in the fridge. Their mild and sweet flavor has won me over a long time ago:)
ReplyDeleteThis soup was a great one. It is a keeper.