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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 Ingredients: 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 Instructions: 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. Notes: 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, cyber-kitchen.com and The World of Jewish Entertaining, Gill Marks |
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