I had my first assignment in my cookery class. I was asked to make my favorite go-to meal. I have to admit, it was not easy deciding what to cook. My go-to meal changes periodically, but I finally decided on Potato Leek Soup. In the process of making the soup, I was to take a picture of my prepared ingredients, a shot during the cooking process, and one of the final dish. I woke up this morning and headed to the store to get my ingredients. The store is pretty empty in the morning; I will have to remember that. The soup does not have that many ingredients so shopping took no more than five minutes. I headed home, unpacked, and got started. More…
The next step was to actually cook the soup; again, no problem. It was just a matter of sweating the leeks, potatoes, and celery with some salt and pepper for about 10 minutes, adding white wine and reducing, and then adding the water and simmering for another 20 minutes.
The last step was to puree about two cups of the soup in a blender and add back in to the soup. I then made some crispy leeks for garnish and bread for dipping. I snapped a picture of the final dish, and not wanting it to go to waste, ate it for breakfast.
It was delicious–even in the wee hours of the morning. The description I used on the assignment sums it up rather nicely: This deceivingly simple soup is rich without being too thick. With only six main ingredients including ghee, Yukon gold potatoes, leeks, celery, white wine, and water (not including salt and pepper), this soup is quick to prep, simple to cook, and heavenly to eat. The addition of crispy leeks and grilled bread provides a satisfying meal on a crisp spring day like today!