Yes, yes, I’m still alive. Today, I bring you another recipe. This is one from my childhood, something that’s easily my biggest comfort food.
What you’ll need:
- Cutting board
- Potato peeler
- Large cooking pot
- Stirring spoon
- Colander/strainer of sorts (optional)
- Hand blender, blender or potato masher
- Seasoning to taste
- 3 leeks
- 3-4 carrots (depending on size and desired sweetness)
- 4-5 potatoes (I tend to use Yukon Gold)
- Cream (optional)
First, take a large pot and put in the dollop of butter, put the heat on medium low (I put it on 3 or 4 on a scale of ten, I just don’t want to butter to get all fizzly before the leeks are added). Now we cut up the leeks. In Toronto, every supermarket and farmer’s market sells them in bunches of threes, so this recipe is around this to make sure no leek goes unused.
If you’ve never done this, here are some tips. The dark green bit tends to have quite a bit of earth. The white part usually do not. I start by slicing the whole buggers in half.
I then cut the white bit in chunks, and to wash them I break up the layers. To achieve this I take the semi circle of layers and run my fingers along the edges, a little as I might were I shuffling a deck of cards. I do the (cleaner) white part first and toss them into the warm butter in the pot. Then I do the (dirtier) dark green part. I rinse these more than the white parts. After all the leeks are in the pot, I bring up the heat to 7.
Holy crap! That’s a lot of leeks! Worry not. Worry not. Stir occasionally as you start to peel the potatoes and carrots. After about 10 minutes, the leeks will have softened and reduced.
Now add the potatoes, carrots and fill this pot with water so that everything’s covered and you can stir easily and turn up the heat.
What’s that wine doing there?! Crap. Now I’ve to drink the bottle… Hate it when this happens. I don’t know how I can go on with all these problems coming up.
Soldiering on, let the contents of the pot come to a simmer. Cook until the potatoes and carrots are soft. Once that’s achieved, use the hand blender, put in the blender, mash with the potato masher. Whatever you fancy, whatever you have. Some like it to look like a cream, others like chunks to remain. It’s all good.
At this point, season to taste. I’d’ve taken more pictures, but I’m too hungry. Deal with it.
Upon serving, I put in a trail of cream and eat with some bread. The cream is optional, however if you find that the soup has an earthy taste, the cream takes this taste right away.