On food

Spicy potato leek soup

The Cosmas clan has been under the weather as of late (not excluding the pups). We are a very stubborn bunch over here, refusing to waste precious daylight on lounging in bed when we could instead be outdoors, doing any various activities- for him, usually skateboarding; for me, gardening or taking photos. Anything, really. Warm seasons give us that extra boost to get up and move around. It’s actually torture for Alex and myself to both be bedridden when the weather is screaming for bike rides and walks down the beach. When my husband was sent home from work yesterday, I knew it was time for us to stop convincing our bodies we were “okay” and to just take it easy and allow ourselves time to recuperate.

What meal sounds more appropriate than SOUP? Potato and leek, to be exact. It’s a personal favorite and believe it or not, my husband has never had it. WHAT? Sometimes I wonder what rock he’s been living under or how I’ve sheltered this poor, poor soul from ever experiencing such amazing tastes on his palate.

I vow to be more versatile in our kitchen from here on out, for the sake of Alex’s food diversification.

18301546_10154971112035129_1013299561865035414_n18301313_10154971111965129_4557021771282451852_n

Ingredients:

6 tablespoons butter
2 leeks, sliced
1 bulb fennel, sliced
1 yellow onion, chopped
2 cloves garlic, minced
8 small red potatoes, halved
1 fuji apple, sliced
4 gold potatoes, diced
6.5 cups chicken stock (or vegetable)
1 cup heavy cream
Lemon juice
1/4 cup minced tarragon
Preferred hot sauce, to taste (we used sriracha)
Salt and pepper, to taste

 

Melt butter in a 6-quart pot over medium heat. Throw in onion, leek, fennel and garlic; cook for 10 minutes. Add potatoes and apple and stir together. After 10 minutes, add stock. Reduce to a simmer and leave for 45 minutes, stirring occasionally.

Once potatoes are completely softened, add in heavy cream. (Side note: sometimes I get in weird moods where I prefer for my soups to be less chunky. Yesterday, for example. If you are strange like me, transfer soup to a blender and blend on low for about 3 seconds. Everything should mix well without becoming too smooth!)

Transfer soup to serving bowls and add in desired amounts of lemon juice, tarragon, and hot sauce. Taste for salt and pepper.

18341669_10154971111915129_4953378611304729124_n18342137_10154971111865129_2125210988278336571_n

Happy eating!

XOXO,

Nando

Advertisements

3 thoughts on “Spicy potato leek soup

    1. Hey there! That was a pizza I made with a puff pastry loaded with brie, tomato slices, asparagus, and walnuts. I drizzled some olive oil over it and sprinkled on the necessary seasonings (a little bit of everything) and baked it at 375° for 20 minutes!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s