Monday, November 1, 2010

Potato n leek soup

I am partial to non creamy soups- I like soups when the flavors come through without a heavy dosage of cream. Once we had a lunch at a fancy restaurant and I was given an option of soup or salad. I take the soup option after having heard about the amazing soups the restaurant had to offer. Out came the soup in a fancy bowl with a vibrant color. Unfortunately, the soup had a heavy cream and I could not feel the real taste of the leek or potatoes in them (it was a potato leek soup). I was so disappointed. A little cream is fine but when you overdo that in a soup, it just spoils the fun. If it is a vegetable soup, I will love to feel the flavor of that vegetable in that soup and cream should only play a second fiddle (in my opinion, do away with the cream please!).  So, here I am, with my quest for a perfect soup. I had an amazing opportunity to taste one of the best soups at a small restaurant near my office. The leek soup was perfect. My heart was filled with warmth after having that soup- And, I decided to recreate. I could not recreate it to perfection but I loved my simple soup and it was lovely for the nippy night in Basel! Enjoy-


3 potatoes (peeled and chopped)
1 leek (washed and sliced)
salt (according to taste)
cooking oil
2 garlic cloves (crushed and chopped)
1 onion (chopped finely)
1 bay leaf
1/2 tsp freshly ground black or white pepper
1 cup vegetable broth (1 to 11/2 cups, enough to cover the potatoes for boiling)


Heat oil in a wok and saute onions, garlic and leek over moderate heat. Add potatoes, bay leaf and pour the vegetable broth to cover all the potatoes. Add salt and pepper. Allow the potatoes to cook till they are tender. Remove from flame and allow it to cool a bit. Pick out the bay leaf and puree the soup with a hand blender or a standard blender. Serve hot!


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