Happy New Year – Akemashite Omedeto Gozaimasu to everyone!
I have finally some time to get some recipes up. Lots of new vegan and non vegan cookbooks for Christmas, lots of cooking just no time for blogging. I will try to rectify that now.
Out of one of the new vegan books I made this potato leek soup. I have always loved this soup. There is something so wonderful about these flavours, especially on a cold winter’s day.
I must admit I was not really impressed with this recipe. When it was done, it was too watery for me, I boiled up some more potatoes, puréed them and added them to the soup. It helped but still too thin. The taste however was great. Very simple as the name implies. Potato and leek. A little more onion to boost the leek and some garlic. The fresh tarragon was fantastic.
The next day the soup was perfect. The problem with the recipe is the description of the quantity of potatoes, 5 large is very hit and miss. What is large and what is medium in a 5 or 10 lb bag of potatoes. 4 or 5 cups etc would have been better and may have solved my problem. Perhaps her quantity was perfect, just my potatoes were too small. I also made her potato latkes the same day and in this recipe she specifies 4 cups of potatoes. Much better.
The great quality about this book is the nutritional information she provides with each recipe. Not only the calories, fat, carbs etc but she seems to be interested in making recipes wheat-free, oil-free and often soy-free. She recommends using water instead of oil or margarine for sautéing in a lot of her recipes. I like this idea and tried it on a recipe I made over the holidays (not from her book) and had great results. I just might start doing this a lot more often. I did not do it for this recipe.
I also like the way she has different chapters for romantic dining for two, informal, large groups, special occasions, buffets, etc and then each chapter is divided into spring, summer, autumn and winter. I have made three recipes so far, we loved them all.
Potato Leek Soup
adapted from The Vegan Table by Colleen Patrick-Goudreau
1 (15ml) tbsp vegan margarine
4 leeks, white and green parts, sliced 1/4" and washed
1 large onion, coarsely chopped
6 cloves garlic, pressed
5 cups Yukon gold potatoes diced (1/2")
7 cups (1645 ml) vegetable stock, organic preferred
2 tbsp (30 ml) fresh tarragon, chopped
Sea salt and freshly ground black pepper, to taste
- Heat the margarine in a large pot over medium heat.
- Add the leeks and onions and sauté until soft (10 minutes).
- Add garlic and cook for 1 minute.
- Add potatoes, stock and tarragon, cover, bring to a boil and reduce to simmer for 20 minutes.
- Remove from heat and use either a blender or an immersion blender, blend the soup until smooth.
- Season with salt and pepper and serve.