Some days

Some days, it just rains.

Potato Leek Soup:

Shave the outer greens from a bunch of leeks, using a sharp knife. They should look like you’ve whittled them to a point. Cut off the roots from the root end, and make a vertical incision starting at the top, all the way to the bottom. Cut each leek into 3 inch pieces and let them soak for a few minutes in a bowl of cold water. Lift from the water and drop into a soup pot. Add about the same amount of peeled, Yukon gold potatoes, cut into large chunks. Add a peeled clove of garlic. Don’t use garlic that comes pre peeled. It takes two seconds to bang the papers off garlic with the flat of your knife. Cover with water just to the top of the veg, not above. Add enough salt to make it taste delicious. Give it a solid pour of your best olive oil. Make a bouquet garni of a stalk of celery broken into two, a few thyme sprigs, a few bay leaves, and a few sprigs of parsley. Tuck that under the water. Cover the pot with the lid askew and bring to a simmer. Let it go until the potatoes are tender. Pull out the bouquet garni and blend with an immersion blender while the soup is still hot. If you blend potatoes when they’re not hot, they’ll turn to glue. Taste for salt, pepper and olive oil or butter. Give it a whisper of freshly ground nutmeg. Serve with a tiny dollop of creme fraiche. xo

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