Leek and potato soup - Tessa Kiros

This week, I made a pot of leek and potato soup from Tessa's cookbook 'Apples for Jam'. This soup is simple to make and so delicious. I do add one little ingredient to mine and change two.

Leek and potato soup
2 large leeks, well cleaned and sliced
3 tbsp/45g butter
ground dry flakes garlic
2 tsp/2 theelepels brandy
4 potatoes, peeled and cubed
6 cups/1,5l hot water
2 vegetable bouillon cubes
grated nutmeg
about 1/2 cup/80ml Dutch 'halvolle koffiemelk' or half and half
flaked Parmsesan cheese
freshly ground black pepper

Place the clean leeks in a large pan with the butter and cook until glassy. Now add the garlic flakes and brandy allowing the alcohol to cook down. Add the potato, hot water and bouillon and allow to come to a boil. Lower the flame to a simmer and cook 45 minutes until potato is soft. Turn off the heat and grate nutmeg in the soup. Puree the soup (I use a stick blender so that I can puree it right in the pan). Add the half and half to taste. Serve with flaked Parmesan cheese and freshly ground black pepper.

Notes about my changes:
I started using the Dutch 'koffiemelk' to cut back the calories added to this soup by using real cream. I find it works well without sacrificing all the taste but still keeping it low cal. I also do not add salt since I put in two vegetable bouillon tablets which contain salt themselves. I flake some cheese in the bottom of the bowl and then again on the top of the soup.

I served the leftover soup for lunch when a friend came over. It warms up very well and perhaps even develops more flavor the next day.

We had a visitor at lunch. This Speckled Wood (pararge aegeria) butterfly flew into my house and sat on the window. Even though this photo looks like he is outside, he is in the house.

Bon appetit or eet smakelijk!
Heidi

Welsh leek and potato soup

We love soup year round. This soup is very hearty. One bowl fills you right up...

Welsh leek and potato soup

1/4 lb. / 125g bacon in chunks
2 to 3 leeks
4 potatoes
2 tbsp / 30g butter
2 vegetable bouillon tablets
2 cups / 500ml hot water
1 cup / 250ml milk
fresh ground pepper
grated favorite cheese

Melt butter in a large pan or Dutch oven. Fry the bacon.

While the bacon is cooking, wash leeks well and slice them into chunks. This is a country style soup so do not slice too finely. Peel and cut the potatoes into chunks.

Add the leeks and potatoes to the pan and cook until the leeks are glassy looking. Now add two bouillon tablets and hot water. Bring to a boil then reduce heat and cover. Allow to boil gently until the potatoes are soft, about 15 minutes. Add the milk and heat again but do not boil.

Serve with a topping of generous freshly ground pepper, grated cheese and a nice chunk of bread.

Note: I do not add salt as I find the bacon and bouillon tablets give enough salt. You can add salt if you feel it needs it.

Bon appetit or eet smakelijk!
Heidi

Butternut-Apple Harvest soup

I have been adding recipes under the theme of 'Taste of Autumn' and will continue this throughout the month of November. These are recipes that really give us the taste of an autumn day. You can find them all by using the side bar catagory 'Taste of Autumn'.

Butternut-Apple Harvest soup

• 2 tablespoons butter
• 2 large leeks (white and pale green parts only), chopped
• 1 large onion, chopped
• 1 large potato, peeled and cubed
• 2 cups cubed butternut squash
• 1 cup diced carrots
• 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
• 1 quart chicken stock
• 1/4 cup dry white wine (optional)
• 1/2 cup light cream
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• 2 tablespoons chopped chives

1. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
2. Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

Recipe found on Allrecipes.com

I had some friends over recently and made an autumn harvest buffet. It was snacks and soup for our afternoon coffee and drinks. It was fun putting together things with an autumn theme. I included small diced olive cheese which is a special cheese from the north of Holland which contains Italian spices and olives. A basket of fresh and warm ciabatta with Tuscan cream cheese which again is a fresh product from the north of Holland. The first of the recipes I want to share from my buffet is the butternut-apple harvest soup. It is the most delicious soup. I served it in small mugs to start off our buffet.

Bon appitit or eet smakelijk!
Heidi