Meg Hamilton Posted January 8, 2013 Share Posted January 8, 2013 I just got a wild hair to make yet ANOTHER pot of soup! I swear I make soup every week! I remember a friend made a delicious potato-leek soup and may want to replicate something similar. Any ideas? My first thought is to use parsnips instead of potatoes. Next idea, just make a green soup (celery, onion, leek, spinach?) and then add some puréed cauliflower for the creamy feel. Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 8, 2013 Share Posted January 8, 2013 You might try rutabega in that potato-leek soup.... actually that sounds good, I'm gonna have to go get some rutabegas. I was looking through old culinary class books and saw a Porrusalda-Leek Soup that I remember being pretty good: 2 lbs leeks, 1/2 cup pork sausage, 3 cups potatos 1/2 inch dice (so rutabega, parsnip, whatever you want to sub), 1/4 tsp thyme sprigs, 2 tsp pepper, 1 tbsp flour (almond or coconut), 1 minced garlic clove, 2 cups chicken stock, 2 bay leaves. saute leeks and sausage together until lightly browned. Add root veg. of choice, seasonings and flour. Toss together until flour is incorporated. Add stock and stir until everything is well combined. Bringt to simmer, add bay leaves and simmer 1 hour. Remove bay leaves and serve. Link to comment Share on other sites More sharing options...
Meg Hamilton Posted January 9, 2013 Author Share Posted January 9, 2013 That sounds wonderful, thank you Michaela!!! Although half a cup of sausage doesn't seem like a lot, does it? I guess the soup is more of a side dish, than an "all-in-one" main dish. Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 9, 2013 Share Posted January 9, 2013 I think I'll add a lot more sausage when I'm cooking this for us this weekend. Think of this recipe as a starting point and do with it what you and your family like most. Link to comment Share on other sites More sharing options...
Suzy Posted January 12, 2013 Share Posted January 12, 2013 I make a zucchini and leek soup that's pureed. It calls for a potato to thicken it, but you could use another approved thickener. It's delicious with fresh parsley and coconut milk on top. Link to comment Share on other sites More sharing options...
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