Stormy weather calls for a hot pot of soup
When the weather turned stormy and there were random claims that
it might actually snow down to sea level (there actually was snow
in Gilroy and briefly in Hollister,) it seemed like a perfect week
for a big pot of soup. Or a couple big pots of soup.
Stormy weather calls for a hot pot of soup
When the weather turned stormy and there were random claims that it might actually snow down to sea level (there actually was snow in Gilroy and briefly in Hollister,) it seemed like a perfect week for a big pot of soup. Or a couple big pots of soup.
One of my favorite soups to make in the winter time is potato and leek soup. The soup is creamy and velvety when made well. The key is to cook the leeks until they almost melt like butter before adding in chicken broth and potatoes. The combination of the vegetables, when blended all together into a smooth soup, is one of my favorite flavors of the season. The recipe below uses heavy cream and butter so it is a bit of an indulgence.
On the healthier side, I also found a lentil soup recipe that is full of vegetables that make it a hearty and filling meal. This is a soup that can stand on its own, not as a first course but as a main course. I actually tried a lentil soup at a restaurant a few weeks ago and was inspired to make it at home. I picked the Giada De Laurentiis recipe below because it included lots of vegetables and just a little bit of fat from the olive oil and parmesan cheese.
The recipe is easy to make since it uses chicken broth as the main liquid so the majority of the work is just dicing the vegetables. The recipe takes about an hour to cook because the lentils take a while to soften up. But it was well worth it on a weeknight when I served it with slices of sourdough French bread.
Lentil soup
Recipe courtesy Giada De Laurentiis
2 tbsp. olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 lb. lentils (approximately 1 1/4 cups)
11 c. low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 c. dried elbow pasta
1 c. shredded Parmesan
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
Potato and leek soup
Recipe courtesy of Amy Finley
2 tbsp. butter
2 large leeks, white and pale green parts only, well rinsed to remove sand grit, chopped
2 russet potatoes, peeled and cut into small chunks
1 quart low-sodium chicken stock
1/2 c. heavy cream
Salt and freshly ground black pepper
Chopped fresh chives, for garnish
Special Equipment: an immersion blender, or blender
In a large saucepan over medium-high heat, melt the butter and saute the leeks until soft, about 3 to 5 minutes. Add the potatoes and stock and cook until the vegetables are cooked through and beginning to fall apart, about 15 to 20 minutes. If using an immersion blender, submerge in the soup and puree until smooth but with some small chunks remaining. *If using a blender, ladle the soup into the blender and blend until smooth but with some small chunks remaining. You may have to do this in 2 batches. Add the cream and blend to combine, then check for seasoning and add salt and pepper, to taste. Serve hot ladled into soup bowls and topped with some of the chopped chives.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
