January 15, 2010
You know what I just spent 74 minutes doing? Chiseling ice out of a troublesome spot on our rooftop deck, prompted by a fresh ceiling stain on the floor below. The endeavor involved a hair dryer, an extension cord, a towel, a broom, a pair of scissors, copious cursing, fingertips teetering on the very edge of frostbite, and a moist wind nipping at my arse three stories above a frozen lake.
So! Now that you know all about my Friday evening, how about that soup I promised you in the title?
Leek and potato soup with a twist
- 4-5 fingerling potatoes
- 1 blue potato
- 2 purple yams
- 1 turnip
- 1 leek
- 10 cups water
- 1 can coconut milk
- something pretty for garnish
- salt and pepper to taste
- any other seasonings you feel like (let’s see… I seem to recall some lemon pepper and oregano)
- Boil all the vegetables in seasoned water until tender (approximately 20 minutes).
- Add coconut milk.
- Blend in the food processor, or with one of these magic bunnies.
The end product was rather surprising to me, I must say. It almost had a licorice-like undertone (purple yams, is that you?), but not to the point where a licorice-hater (moi) would be turned off.
And let me just say, on a final note, that I fully realize that my faint ceiling spot and my soup with fancy tubers are truly ridiculous compared to what’s going on in Haiti as I type. My heart hurts.
October 21, 2009
Perhaps I should say that this started out as a butternut squash + leek soup:
- 1 butternut squash
- 3 leeks
But then, somehow, these guys joined the show:
- 2 carrots
- 1 potato
Why the random amounts? Because that’s precisely how much of each of those things I had in my kitchen. I am sure that more or less of any of the above would be just fine.
If you’re playing along at home, you will also need approximately:
- 4 cups of water
- 2 cups of vegetable or chicken broth
- Coarsely chop the leeks, carrots and potato. Add them to the boiling water + broth and cook on low until soft (~7 minutes).
- While the vegetables are simmering, poke many a hole in your butternut squash and microwave it for 10-12 minutes. Once it’s cool, peel it and remove the seeds.
- In your blender or food processor, puree the vegetables and broth in batches. Toward the end, add the butternut squash.
- Add salt and pepper to taste. And while you’re at it, surely you will also want to toss in some crushed sage. Look, pretty!
- Really, you want another step?