|Name:||Mark's Leek Soup||Contributor:||Mark Alpen|
|Description:||A big pot of soup||Posted:||2003-06-09|
|Key words:||potato, leeks||Category:||Soups|
|Ingredients:||5 or 6 garlic cloves, smashed
3-4 Tbsp olive oil
the white of 5 large leeks, cleaned & sliced
2 medium sized onions, diced large
5 or 6 medium-sized Russet potatoes, peeled & chunked smallish
1/2 bottle white wine
~2 tsp salt
Pour a glass of wine for the cook.
|Preparation:||Crunch up the garlic and add to a large pot with olive oil. Heat to brown the garlic.
Clean the leeks, slice to make 'rings' about ?" thick; add to pot'
Dice the onions into large 'dice' (i.e. not too fine); add to pot.
Saute the leeks and onions until reduced by about half, about 10 minutes or so.
Add the half bottle of wine and allow to simmer another 10 to 15 minutes.
Peel and cut the potatoes into smallish chunks; add to pot.
Add water to cover the potatoes and simmer for about 20 minutes, or until the potatoes are cooked and soft.
Use a masher to break up potatoes into small pieces but not so thoroughly as to make mush. Add some salt to taste.
Ladle into bowls, serve with soft bread. Enjoy the looks on the faces of those who've come into the kitchen to see what smells so good.
|Notes:||Serve, with french bread and wine, to friends. If you're really lucky,
your honey will arrive with fresh veggies that she sautees in butter,
and serves with a bit of cheese.
"We need to do the second edition of Cooking with WetLeather."
Editor note: Carl did one better!