For the last few weeks, I've been receiving produce deliveries from Farm Fresh to You. It's been a lot of fun having fruits and veggies dropped off at my doorstep. Since it's somewhat of a surprise (although the website does provide a basic list) of what will be in my box, I've been taking the opportunity to use creativity. As opposed to going to the grocery store with a dish or recipe in mind to make, I've been coming up with my recipes/ dishes based upon the ingredients I have on hand.
This week, among the produce I received in my delivery were gianormous leeks, red fingerling potatoes and a bunch of Swiss chard. This was just screaming for a potato leek soup. Instead of a generic puree, I wanted to be able to highlight the tenderness of the fingerlings, thus this soup was born. The addition of chard, makes it a great hearty main course soup, but still light enough to be a starter, if desired.
Hearty Potato Leek Soup
Ingredients
1 T olive oil
1 very large leek, or two smaller, sliced thin
1/2 lb red fingerling potatoes (or other similar textured potato), small dice
4 C light vegetables stock
dash smoked paprika
small bunch Swiss chard (about 6 - 8 leaves), chiffonade
salt and pepper to taste
1 T fresh lemon juice, or to taste
truffle oil, optional
Directions
1. Heat oil in a medium soup pot and add leeks, sprinkle with a small amount of salt. Saute over medium low heat until leeks begin to caramelize, about 5 to 10 minutes. Add potatoes and stir until well coated with oil.
2. Add vegetable stock and bring to a boil. Reduce heat, cover and simmer for about 8 to 10 minutes, until potatoes are tender when pierced with a fork. Season with smoked paprika, salt and pepper.
3. Remove from heat. Using an immersion blender, masher, or fork, partially break down the potatoes til they reach your desired combo of creamy and chunky.
4. Return pot to stove, over medium low heat and add chard. Cover and simmer for 5 to 7 minutes, until chard is soft. Add lemon juice to taste. Readjust seasoning if needed. Ladle into serving bowls and drizzle with truffle oil, if desired. Serve.
This week, among the produce I received in my delivery were gianormous leeks, red fingerling potatoes and a bunch of Swiss chard. This was just screaming for a potato leek soup. Instead of a generic puree, I wanted to be able to highlight the tenderness of the fingerlings, thus this soup was born. The addition of chard, makes it a great hearty main course soup, but still light enough to be a starter, if desired.
Hearty Potato Leek Soup Ingredients
1 T olive oil
1 very large leek, or two smaller, sliced thin
1/2 lb red fingerling potatoes (or other similar textured potato), small dice
4 C light vegetables stock
dash smoked paprika
small bunch Swiss chard (about 6 - 8 leaves), chiffonade
salt and pepper to taste
1 T fresh lemon juice, or to taste
truffle oil, optional
Directions
1. Heat oil in a medium soup pot and add leeks, sprinkle with a small amount of salt. Saute over medium low heat until leeks begin to caramelize, about 5 to 10 minutes. Add potatoes and stir until well coated with oil.
2. Add vegetable stock and bring to a boil. Reduce heat, cover and simmer for about 8 to 10 minutes, until potatoes are tender when pierced with a fork. Season with smoked paprika, salt and pepper.
3. Remove from heat. Using an immersion blender, masher, or fork, partially break down the potatoes til they reach your desired combo of creamy and chunky.
4. Return pot to stove, over medium low heat and add chard. Cover and simmer for 5 to 7 minutes, until chard is soft. Add lemon juice to taste. Readjust seasoning if needed. Ladle into serving bowls and drizzle with truffle oil, if desired. Serve.
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