Potato, Brussels sprouts and leek soup
- Feb 8th 2010
There was a comment on the Foodhealer fan page of Facebook last week that inspired me to create this soup. It’s good, easy to make and if you can get baby Brussels sprouts, kinda cute.
The trick to this recipe is timing, you’ve got a few things to do but they all take about the same amount of time to accomplish. Prep everything first and you’ll get all the cooking done quicker.
You’ll need (Organic and/or local if you can):
- 3 Leeks, (you’re going to use only the tight “stem” part) rinsed really well and chopped. Leeks need to be cleaned better than you think or you’ll wind up with a mouthful of grit.
- 2 lbs White potatoes (I used Buttercream potatoes because I could find ‘em. Use what you’ve got.) peeled and chopped.
- 1 Chopped yellow onion
- 2 Cloves of garlic
- About 3 cups of Brussels sprouts (I used baby)
- A pat of cultured unsalted butter
- 1 Bay leaf
- Celtic sea salt
- Olive oil
And you’re going to do this:
Preheat the oven to 400 degrees.
- Take your potatoes and peel ‘em. Chop in to like sized bits and put in a good sized pot. Fill with cold water so the potatoes are well-covered.
- Add a bay leaf, a nice pinch of salt and 2 smashed garlic cloves. Bring to a boil. Cover, reduce heat and cook until done, about 15-20 minutes. Do not drain, remove 1 garlic clove and the bay leaf.
- Take the Brussels sprouts and cut in half through the stem. If they’re really big you can quarter them, if they’re babies just cut off the end of the stem.
- Put the sprouts on a cookie sheet with some olive oil and sea salt and toss well. Put in the preheated oven for about 15 minutes. When the side that was down has browned and caramelized edges, flip and cook for another 10 minutes. When these are done set them aside.
- Take a skillet and add a tablespoon or two of olive oil. Add the leeks and chopped onion and cook under medium/low heat until broken down and caramelized a little, at least 20 minutes. Set aside.
- Blend the potato water and potatoes together, you will probably need to add water to get the right consistency. This’ll make the soup creamy without adding loads of fat.
- Add the leek/onion mixture and a pinch or two of sea salt. Add the butter (if you’re using it) as well as the Brussels sprouts and stir well.
- Let sit over a low flame to meld together, adjust seasoning and serve.
This recipe is vegetarian, but could be made vegan easily enough, just kill the butter and add 2 tablespoons of unsweetened almond milk instead to give it a little fat.
Serve with a nice warm baguette and a little goat cheese.
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