Potato and Leek Soup
Soups, stocks and broths are possibly one of the oldest forms of cooked food known to humankind. History speaks of the wars and poverty teaching humans to boil every piece of the animal; a way to use the bones which one could not eat nor waste, and so over the years evolved the birth of the fine art of gourmet soup!
Each region of the world now can boast of its very own special soup, typically dependent on the local produce. But that came about only in the last century.
Soup was not served in restaurants until the 18th century. Paris initiated this bold move which caught on slowly, but surely.
Today soup is made from almost anything that is edible; it can be served hot or cold, chunky or smooth, spicy or sweet, creamy or clear. It continues to be popular.
Potato and leek is a combination that many enjoy. The sweetness of the leeks achieved by the slow saute` and patient sweating of this vegetable caramelises the goodness of this often overlooked vegetable.
While a good stock and broth will determine the finished product you may add a few more ingredients
A roasted garlic and potato soup with leeks
Serves 4 to 6
Optional Ingredients include:
1 tsp balsamic vinegar
Freshly ground black pepper
Fresh rosemary, basil or chives
Roasted garlic cloves
Warm the oil and butter. Saute the leeks allowing it to simmer and caramelise. Add a pinch of sugar and salt to maximise the flavours. Add the garlic, celery and onion, cook for another 10 minutes an add the potatoes. Add the stock or broth of your choice and bring it to a rolling boil. Cover the pot and lower the heat. Simmer for 45 minutes.
With an immersion blender, carefully pulverise the soup. Taste for seasoning.
Add salt and pepper as needed.