#017

*FOUND THIS ONE IN THE ARCHIVES*


B-REAK, B-READ.


I'VE BEEN KEEPING A SUNDAY TRADITION WITH A FEW FRIENDS HERE IN LOGAN SQUARE FOR A LITTLE OVER A YEAR NOW. EVERY WEEK, WE GET OUR MINDS RIGHT, AND OUR HEARTS OPEN, WITH A BIG BOWL OF SOUP. 


LAST WEEK MARKED THE RESURFACING OF MY ALMOST FAMOUS POTATO LEEK SOUP. THE WIFE IS A HUGE FAN. SO, IT WAS HER GOOD LUCK WHEN WE WERE ASKED TO BRING A VEGETARIAN VERSION OF THE SACRAMENT TO THIS PAST SUNDAY'S SHINDIG...

"POTATO LEEK SOUP, GIVEN FOR YOU."
6 YUKON GOLD POTATOES
3 LEEKS
3 QTS. CREAM
5-6 SPRIGS OF THYME
4-5 CLOVES, GARLIC
1 ONION
2-3 BAY LEAVES
SALT & PEPPER
CREME FRAICHE
CHIVES


A CARPENTER'S TOOLS
BLENDER/FOOD PROCESSOR
CHINOISE/CHEESECLOTH

BEGIN BY POURING THE CREAM INTO A SOUP POT. CHOOSE ONE THAT IS NOT MADE FROM ALUMINUM. CREAM AND ALUMINUM DO NOT YIELD A PLEASANT RESULT. NEXT, PEEL, MEDIUM DICE AND ADD THE POTATOES TO THE CREAM.  
NOW THE LEEKS. CUT THE LEEKS LENGTHWISE, AND THEN CROSSWISE, INTO 1/2" STRIPS. DISCARD THE TAILS. YOU MAY SAVE THE GREEN TOPS FOR ANOTHER DAY IF YOU ARE LOOKING FOR A WHITE SOUP. IF NOT, GET ALL THE LEEK PIECES INTO A LARGE MIXING BOWL, RINSE AND AGITATE THEM. ONCE THE LEEKS ARE LOOKING CLEAN, LIFT THEM FROM THE WATER TO A STRAINER AND ALLOW THEM TO DRIP DRY FOR A BIT.


WHILE THE LEEKS ARE DRYING, PEEL AND MEDIUM DICE THE ONION. ADD THIS TO THE CREAM AND POTATO. NOW THE GARLIC. PEEL THE CLOVES AND GIVE EACH ONE A GOOD SMASHING WITH THE HEEL OF YOUR PALM. (THIS WILL ACTIVATE MORE OF THE NATURAL OILS IN THE CLOVES.) GO IN WITH THE GARLIC. NOW THE BAY, THYME, SALT AND PEPPER.


BRING THE POT TO THE STOVE. START THE SOUP ON A MEDIUM FLAME, STIRRING OCCASIONALLY, IN ORDER TO AVOID BURNING THE BOTTOM. ONCE THE CREAM COMES TO A SIMMER, ADJUST THE FLAME, COVER THE POT AND ALLOW THE VEG TO COOK UNTIL TENDER.


AT THIS POINT, YOU WILL NEED THE BLENDER OR FOOD PROCESSOR. FIRST, DISCARD THE BAY AND PEPPERCORNS. NEXT, FILL THE VESSEL ABOUT HALF WAY WITH A FAIRLY EQUAL AMOUNT OF THE POTATO, THE CREAM, AND THE REST OF IT. PUREE THE INGREDIENTS UNTIL NICE AND SMOOTH. REPEAT THESE STEPS WITH WHAT'S REMAINING IN THE POT.


WHEN EVERYTHING HAS BEEN PUREED TO A SMOOTH CONSISTENCY, YOU MAY OPT FOR A RUSTIC SERVING, AND GO STRAIGHT TO THE THE BOWL... OR PASS THE SOUP THRU A CHINOISE, LINED WITH A BIT OF CHEESECLOTH. 


LET'S EAT! BRING THE CHIVES AND CREME FRAICHE. CUT THE CHIVES AS YOU LIKE. I PREFER BATONS.


ONCE THE SOUP IS IN A CUP OR BOWL, GARNISH WITH A DOLLOP OF CREME FRAICHE AND A BIT OF CHIVE. I ALSO LIKE TO FINISH WITH FRESHLY CRACKED BLACK PEPPER AND MALDON.


CHEERS.
-PETE