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Tags:Potato and Leek Soup recipe,cheflive,john guinivere,potato leek soup
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Chef John Guinivere
Potato and Leek Soup
I use red new potatoes, I almost always leave the skin on as I get in. If you're going for a real classical look, you wouldn’t, but we’re not, so it is more country American cooking. I do generally a base for my soups is a pretty much the same. I use my minced garlic, sometimes seasoning.
Secondly, I will clean the leeks, one thing you got to realize about leeks are they are grown in sand. So they would not just have sand on the outside they have layers and layers of sand, so, we’re going to cut them and slice in half to make sure we get all the sand out. This is not really good texture to have in your soup.
Plenty of garlic in this. Definitely use fresh garlic and do not use the stuff in the jars that has already been chopped for you. There is something in the preservative that I could tell you that it just never tastes the same. It’s is really worthwhile using them fresh. This stuff is already peeled in the container, that is great, and it will tend to mold about seven to ten days if you buy it. You can just throw the whole thing in the freezer, it will get translucent. It will look very different but the flavor is just fine.
I’ll add some wine and another way you can mince your garlic is using the backs of your knife, this special flat. People say you are using your knife up side down but just ignore them and if you're going to ask, I will tell you the seasoning, it’s one of the other things I use on most of my soups because I am going for like an Asian soup or some thing like that I almost always use the timed seasoning.
As soon as I get in the –get something that works for your time, so you tend to stick with it. And since these are very cooked, I'm just going to slice some, in that way I make it easier to puree with hand-held blender.
Now, I will do the leeks in a second. We want the leeks to saute with the others right before we add the potatoes. Squat the flavor and caramelized them a little bit. I don’t use the microwave much but it is great for like cooking potatoes or squash or something, sort of heating up your roast in the oven. Now, on the leeks, a lot of leek is not usable. You pretty much figure that you're not going to use anything in that and we may not even the top. We don’t want to be too tough, see how hard it is for the knife to cut through and slice them down. And so as you go through, I mean like this one has no sand. So really, I'm just going to do a quick rinse in cases there is any sand I can't see but overall, as soon as you cut them and there’s like a little muddy pond in there but those are nice and clean, but sand is something to be aware of.
And let your knife tell you when it’s gotten too woody and it’s too – if it gets to the point where the knife barely goes through, then you know there is too much fiber. If a knife isn't going to go through it then it’s going to be a little odd when you're eating them; it’s going to be chewy. And then, as you get up higher to cut the next couple of layers, because right below it tends to be little more tender. I'm sure it gets some resistance there or so. I got a couple of those. That’s real woody.
All the wine is gone, and we need – one thing I didn’t mention is use a pretty good wine when you're cooking. When you're cooking with the wine you're concentrating flavors. So if you're concentrating bad flavors, the bad wine is going to actually do the opposite of what you want instead of making the soup taste good it screw it up.
I got a little bit of caramelization on a bottom of pan. This from the sugars here in the vegetables and those are actually really good flavors, so I’ll add a little more wine there and pull those off.
Give a second to cook the leeks. Now, in soups like this, you expect a potato leek soup to be thick and the way we can make it thick without any thing else is the potatoes because they will make the soup thick. So, we’re going to use that as our thickening agent which is, when used is holding off as well. So the potatoes, put those right in.
And your milk you want to add pretty rapidly, otherwise it might break. So, let us just throw it off, throw what you need real fast and use a hand blender. I will recommend you do hot things in the blender because all the heat will release itself unusually, it pops it off and you burn yourself and make a mess and all the ladies and guys have bought this in the late night.
This is on the camera, you guys can see it has thickened up pretty good. You really have a couple of choices, you could just—you can really puree the heck out of it and get really smooth. You even can run through a strainer and we did that and even take out the pills but I like to do a combination. I want some chunky and then I want some smooth enough to thickened up the soup. These were like combination of both my self.
Almost there, if I missed anything there’s soot at the bottom so you guy wanted to you see that. I can thick it pretty good. Add a little white pepper and for my salt, I’m going to use some chicken bouillon and you can use chicken base which is very similar. Lot of puree, we got about chicken base and chicken flavoring, the savor is great for me and you’ll taste of yourself in seconds so, you guys be the judge. You can spend three to four times more on chicken base and there might be some circumstances worst where we’re going to make a huge difference, but, I do not know of worst. If it tastes really good, that’s the most important thing in my opinion.
And as you're finishing your soup, it is a good time to taste it. So looking mostly to make sure that it got enough salt and enough pepper and all the other flavors you pretty much have done. If you do not think it has enough wine flavor do not add now, it is going to ruin your soup, because the wine is not going evaporate and it will take the flavors.
Here is a little bit more of the chicken bouillon and a little bit more pepper and I think it’s pretty good.
And since we got some reddish sort of color going on in there, a nice garnish would be the red onions. Here are some really thin sliced red onions. Another thing you could do is take some leeks, set them aside, do really thin thin slices and fry them in oil, it would look nice as well and it will be a little bit crispy, or good old croutons, croutons are great to soups like this.
You put on the side of bowl, then the side of the bowl stops it from sinking so it is always good way to—and there you go, Potato Leek Soup.