What a good friday.
And damn it was sunny! CB packed us up a backpack full of snacks and we went for a wander. After jaunting around over hill, as well as dale, we stopped at a cliff top clearing just off the road overlooking a creek to crack open our snack pack. Wee tupperware containers of boiled eggs, crispy bacons, green apples and a couple of bananas, delicious. We stretched out in the long dry grass and had a nap in the warm sun while listening to Bill Baileys program on BBC about science type stuff. There were at least seven hawks flying around us while we laid there like meatloaves in the sun shine. It was.. very nice.
After a very brief attempt to surf on a large rock down the gravelly side of the cliff we trundled on home and I made a nice bit of soup. A couple of days ago I made a huge salad for lunch, and from that huge salad I used all the leftover veggie bits and a turkey neck from the freezer to make one mean buttkisser of a stock.
I got three large mason jars of golden, jiggly magic. I used 2 of them to make my very favourite, Potato Leek soup. I’ve added some spicy heat in the form of chili powder and a little bit of fish sauce for extra unctuous. Its thick, creamy, ultra smooth, and makes your kitchen smell so sexual. We ate this with hot sauce and big fat hot Italian sausages!
Potato Leek Soup
Yield: 12-16 servings
Time: 30 minutes
Cost: $3.90 or about 30 cents a bowl3 slices of bacon 4 cloves garlic 2 tbsp butter 3 large leeks 3 stalks of celery 3 medium onions 6 medium potatoes 2 bay leaves 1 tsp chili powder 1 tbsp fish sauce (optional) 8 cups chicken or turkey stock 4 cups water 1/4 cup sherry or white wine Salt and Pepper to taste
Like most good things in the world, I like to start it off with bacon. Chop bacon into cubes and cook on high heat in a large, heavy bottomed pot until the fat is bubbling and the bacon are little crispy nuggets of delicious.
Turn the heat down to medium-high.
Into the hot fat, add 2 tbsp of butter. When butter has melted, add in garlic, stir, and throw in your roughly chopped onions and celery. Sautee until soft. Deglaze with a little bit of white wine, beer, or stock.
Throw in your leeks and cook, stirring occasionally, 25-30 minutes until leeks have softened.
Add in your roughly chopped potatoes, water, stock, bay leaves, fish sauce and chili. Cook until potatoes are completely broken down.
Pick out your bay leaves and discard. Puree your soup with an immersion blender until it looks glossy and smooth (or a bit at a time in a blender, but that tends to be a hot wet mess).
Oregano & Parmesan Cheerios
2 cups plain Cheerios
1 tbsp butter
2 tsp oregano
1 tsp red chili flakes
2 tbsp parmesan cheese
Heat butter, oregano and chili flake in a small pan until butter browns. Add in cheerios and parmesan cheese. Croutons are done when the cheese has melted and the cheerios are toasted. Sprinkle all over your soup!