Archive for January 10th, 2009

I had planned doing a recipe earlier this week from Ina Garten for roasted leek and potato soup. I ended up changing her recipe some, based on what I did and didn’t have. It was delicious, despite the modifications.

I started with some applewood-smoked bacon. Once rendered of fat, it was set aside. With fried crispy onions, it became a soup topper at the end.

Into the bacon fat went the shallots and garlic. They got a little color before deglazing the pot with white wine. Chicken stock was added and brought to a simmer, covered.

Leeks and yukon gold potatoes had been roasting at 425 degrees for about 40 minutes with olive oil, salt, and pepper. These got added with vegetable broth in the blender, in batches.

The puréed mixture was added to the pot, and then tasted for reasoning.

More salt, pepper, and then Cholula hot sauce. I also at this point added the heavy cream and Asiago cheese. Stirred it all, and bought it up to a light simmer.

Soon, it was time to eat.

The center of each bowl was topped with the bacon-onion mixture, and only pleasure followed.