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Leek and Potato Soup with an Apology

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Until recently, we'd never tried leeks. They seem to be a popular ingredient on tv cooking shows, so we decided to check them out. I found a promising recipe and made some changes. I suspect the Sephardic originators of the recipe may not approve of all the additional ingredients, hence the apology.

Leek and Potato Soup with Pork Sausage

2 leeks, the white part and a bit of the green, sliced, chopped, and well-washed
2 large baking potatoes, peeled and grated
1 medium carrot, cleaned and grated
1 stalk of celery, chopped fine
4 cloves of garlic, chopped fine
1/2 bunch parsley, chopped
4 cups chicken broth
3-4 cups of water
1/2 pound of regular pork sausage
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/8 teaspoon fine ground red pepper
In a deep skillet or 5 quart sauce pan, brown and crumble the sausage. When sausage is well-cooked, if necessary drain some of the liquid from the pan, then add the leeks, potatoes, carrots, and celery. Saute until softened, 5 to 10 minutes, stirring and turning to prevent burning. Add the broth, garlic, parsley, salt and pepper. Bring to a boil. Reduce the heat to low and simmer the contents, covered, until tender.
Unless you enjoy a bit of grit in your soup, be sure to wash the leeks thoroughly. After slicing and chopping, I rinsed them well using a fine screen strainer.
Source: Sephardic Leek Soup,
and The World of Jewish Entertaining, Gill Marks
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