Soup is an interesting food. It is often associated with the poor or homeless. It is the primary food at many shelters and "soup kitchens", of course. This is due to its relatively inexpensive cost to produce and the fact that soup can be quite filling. It warms the bones. Soup is often considered peasant food or that for country folk.But then again, this humble dish is seen grazing menus and the lips of servers spouting the specials at the finest restaurants in the world. It can be classy, sophisticated and elegant but of course must not be slurped! At least not in the western world. If you are from the east, go ahead and slurp away! It will most likely please your host.
Soup can be made with anything. Vegetables, meats or a combination of both can comprise a soup. There are fruit soups, hot soups, cold soups, savory soups, sweet soups, chunky soups, pureed soups and more. Soup can be very versatile. It can pair with a salad or a sandwich. It is also quite easy to prepare and more than forgiving for those who are timid or not very comfortable in the kitchen. You needn't fear it getting overcooked, or deflating or flopping. It comes together simply and easily and has plenty of room for play if you like to experiment.
The first weekend in October proved to actually be a bit cool and felt like fall, putting me really in the mood for soup. My preference with soup is puréed soup. And I often incorporate some cream. It may be fattening but ohhhhhhhhhh, it is so good. As I had my Sterling Performances Cookbook on my mind, I chose a recipe that I had yet to try.
Cream of Leek Soup with Stilton Crust
Ingredients:
3 tbls. finely chopped shallots
4 cups chopped leeks
2 tbls. unsalted butter
1 cup diced potatoes
4 cups chicken broth
3 cups cream
Salt, pepper and lemon juice to taste
8 slices of Stilton cheese
In a medium pan, saute shallots and leeks in butter until vegetables are limp. Add potatoes and chicken broth; cook, covered, until potatoes are done, about 30 minutes. Cool and puree. In a saucepan, bring cream to a gentle boil. Reduce heat to low; stirring frequently, cook until cream is reduced and slightly thickened, about 45 minutes.
Add cream to the leek and potato mixture, bring to a boil. Add salt, pepper and fresh lemon juice to taste. Serve in bowls and top with a slice of Stilton cheese.
Serves 8
3 tbls. finely chopped shallots
4 cups chopped leeks
2 tbls. unsalted butter
1 cup diced potatoes
4 cups chicken broth
3 cups cream
Salt, pepper and lemon juice to taste
8 slices of Stilton cheese
In a medium pan, saute shallots and leeks in butter until vegetables are limp. Add potatoes and chicken broth; cook, covered, until potatoes are done, about 30 minutes. Cool and puree. In a saucepan, bring cream to a gentle boil. Reduce heat to low; stirring frequently, cook until cream is reduced and slightly thickened, about 45 minutes.
Add cream to the leek and potato mixture, bring to a boil. Add salt, pepper and fresh lemon juice to taste. Serve in bowls and top with a slice of Stilton cheese.
Serves 8
The only modifications I really made were probably a little more than a cup of potatoes. I had 2 russets so I just used all of it. And as I had some Gorgonzola in the refrigerator, I did not bother with buying Stilton. Maybe next time.I accented my soup with prociutto wrapped pear slices and homemade French bread. It was a perfect pairing. The pear complimented the blue cheese and soup perfectly while the prociutto added that little bit of saltyness and contrast in texture. Listen. This is one of the best soups I have ever had. Rich, creamy, silky, smooth, sexy, sophisticated, savory, subtle, sumptious, serene and so satisfying. This meal is just one of my favorite kinds.
My bread? Well you can be sure that post is coming down the pike very very soon!
