We were supposed to make potato-leek soup in class, but came up dry (no leeks). So, I decided to make it at home. I went to the market, and guess what? November is not a good month to buy leeks. Nothing. Drier than Death Valley in August (not counting badwater and Salt Creek).
They did have kale, though. Nice green color, healthy, should make good soup. Same basic technique as with the leeks, so still good for practice.
Small dice onions
Small dice Russet potatoes
Small dice celery
A dash of cream
Julienned carrots for garnish
- Sweat the onions and celery in some oil
- Add the potatoes and enough water to cover, and not much more
- Simmer until the potatoes are tender
- Rough chop the kale, push down over the potatoes, cover briefly to wilt.
- Blend everything with an immersion blender. If you want the kale to have a bit of texture, go to the next step. Otherwise, you can cook it 10-15 minutes to soften it up, but I thought the texture was more interesting, and less cooking normally means more vitamins.
- Add lemon juice to taste and just a dash of cream
- Adjust salt, garnish with julienned carrots, serve.
This was the perfect soup for the coldest, rainiest night this fall. It's filling, so it could almost be a meal in itself, accompanied by a bit of bread.