This is another recipe in my “Cloudy with a Chance of Meatballs 2” series. I also made a Roasted Chicken Brent, but I’ve already posted several roast chicken recipes, so I’ll probably skip that one. And besides, I didn’t get to tape a picture of Brent’s face to the final chicken, which would have made it that much cooler.
So instead, I will share with you one of my favorite soups. I’m not kidding you. This was possibly the best soup I’ve ever made, and I ate it for four consecutive days. Thats how you tell I like something: I’ll actually eat the leftovers.
It was inspired by possibly the greatest part of the preview for CWaCoM2 (and probably the entire movie). If you don’t know what I’m referring to, check out the video below. Even if you do know, watch it anyway. Cuz it’s funny.
[embedplusvideo height=”550″ width=”770″ editlink=”http://bit.ly/19AqDN1″ standard=”http://www.youtube.com/v/jbNvPoumEVU?fs=1″ vars=”ytid=jbNvPoumEVU&width=770&height=550&start=&stop=&rs=w&hd=0&autoplay=0&react=1&chapters=¬es=” id=”ep3823″ /]
Oh food puns, you are hilarious.
You will need:
- 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
- 3 tablespoons unsalted butter
- Heavy pinch kosher salt, plus additional for seasoning
- 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
- 1 quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1/2 teaspoon pepper
- 1 tablespoon snipped chives
For any of you new to leeks, the first thing you must know is that they are delicious. Sort of like big green onions, but mellower and sweeter.
The second thing is that they are filthy.
If you look back up at the video, you’ll see that when the leek opens his mouth, he reveals a series of consecutive rings. Think like an onion, but not enclosed in a papery shell thing. This leaves the leek wide open for tons of crap to get all up in it. Usually it’s just harmless dirt, but sometimes you get to make new friends. Ew.
There are a few tricks to cleaning leeks. They are 1. Agitating leek leaves in water to shake loose any germs or annaelids, or 2. scrub each section to remove the debris. I choose a combination of both. I cut my leeks down the middle, put them in a big bowl of cold water, and shake em up. Then, as I pull out the sections, I inspect them for extra dirt, and scrub them clean using this:
So, worms and dirt cleaned off, chop up the leeks. In a large stockpot, melt the butter over medium heat. Add the leeks and a pinch of salt and cook for 5 minutes. Lower heat to medium-low and cook until leeks are tender. It will take about 25 minutes.
Add potatoes and the vegetable broth, increase heat to medium-high and bring to a boil. immediately reduce the heat to low, cover, and simmer for 45 minutes until the potatoes are soft.
Remove from heat, and puree with an immersion blender until smooth. Stir in the cream, buttermilk, and pepper. Taste, and adjust seasoning. Serve with diced chives!
Tasty, tasty leek soup. It was amazingly creamy and delicious, and for some reason it tasted cheesy? But with the chives on top it was perfection. It’s definitely at the top of my favorite soups list.
So you start with some filthy leeks and end up with delicious soup! Win win.
Recipe adapted from Alton Brown