This is a simple classic, Leek & Potato Soup. It’s finished with just a touch of cream. Which adds a luxurious bit of richness with out being overly indulgent. Because honestly, a touch is all this soup needs to be creamy and delicious.
serves 4–6
Ingredients
- 1½ pound potatoes
- 2 medium leeks, white and light green parts only
- 4 tablespoon unsalted butter
- water
- 2 tablespoon cream (optional)
- parsley or other herbs as garnish
- white pepper (to taste)
Directions
Chop the trimmed down the middle lengthwise and the crosswise into ½” pieces. They should be rinsed carefully to remove the inevitable sandy, mucky grit, and roughly chopped.
Saute the leeks in a the tablespoons butter set over medium low heat in a good-sized soup pot until soft but not browned. Peel the potatoes and cut them into chunks. Toss the chunked potatoes in with the leeks and butter. Then add just enough water to cover the potatoes and the leeks. Add a couple big pinches of salt and bring the pot to a boil. At this point turn the heat down to a simmer and cook until the potatoes begin to disintegrate; about half an hour. I usually use the back of my spoon to gently break the potatoes down to a rough puree once they are soft enough. This way it is quite easy to use an immersion blender to finish the job resulting in a smooth velvety texture. Once smooth add an additional dollop of butter. I also like a tiny bit of cream (less than 2 tablespoons) stirred in right before serving. Though this is not a mandatory amendment. I usually choose finely minced parsley and white pepper as a garnish. But chervil, chives or even a bit of herbes de Provence are also acceptable option.
You expressed it exactly! The blog does take on a life of it’s own and obsession with feeding it takes over. The game hens look delicious. There — do you feel better ?
LSOH is one of my favorites too, but I have a hard time watching the movie and Rick as Seymour because my older brother played that role so perfectly in a local production (He’s a playwright, drama instructor, and occasional actor…at least I got the cooking talent;) )
The hens look fetching! I’ll have to import this to my recipe software and try it.
We have a couple of game hens defrosting as we speak. This recipe is perfect timing.
Good choice on wine too.
As tired as I am after flying all day, you definately still make me smile! SD was amazing!!! Have a house now, be back in a month.
As for world domination.… I would definately shoot for it! We need more witty, smart, well dressed men in charge 😉
It’s not easy to capture roast chicken or game hens in extreme appetizing manner. You did it.…..
I whipped up something similar months ago, but it involved a full-sized chicken. Your game hens look fantastic!
My wife is always commenting on how great your plates are so I’m asking because the public wants to know.
Also, I’m with you on the whole “world domination” thing. I had to take a step back earlier last month and just let things happen instead of trying so hard to make things happen.…because it’s a food blog 🙂
Anyway, keep feeding the monster!
Eric3
…you like the plates. The flat platter in this post is from CB2 “plato” $9.95. GREG
Count me in on this one, I always thought I’d make an excellent henchmen. Resume to follow…
Birds look great, I usually spatchcock them to get maximum skin crispiness w/o overcooking them, but it is a pain and these seem to be doing just fine roasted on their own!
spatchcocking is a great way to cook cornish game hens. Especially on the grill. But all the sugar in the glaze gave this will a very crackly skin anyway. GREG
It had me singing the song from the movie. You definitely fed sup! well. Game hen is a great choice. I never would have thought to use hoisin sauce as a glaze. I can imagine the flavors. I don’t think I’ve had game hen before. Cornish hen yes. It there a difference between the two?
same thing…