Leek and Potato Soup for the OK Self-Isolation Series - Episode 1
“Melton said you’d had a bad time since Germany.” Quarry ushered him to the dining room and into a chair with an annoying solicitude, all but tucking a napkin under Grey’s chin.
“Did he,” Grey replied shortly. How much had Hal told Quarry—and how much had he heard on his own? Rumor spread faster in the army than it did among the London salons.
Luckily, Quarry seemed disinclined to inquire after the particulars—which probably meant he’d already heard them, Grey concluded grimly.
Quarry looked him over and shook his head. “Too thin by half! Have to feed you up, I suppose.” This assessment was followed by Quarry’s ordering—without consulting him—thick soup, game pie, fried trout with grapes, lamb with a quince preserve and roast potatoes, and a broccoli sallet with radishes and vinegar, the whole to be followed by a jelly trifle.
Lord John and the Haunted Soldier
Welcome back to the blog! It’s been awhile, I know. Lots of things have happened between then and now...Outlander Kitchen 2: To the New World and Back Again will be out on June 2, 2020.
But for now, as we self-isolate and stay at home more until the initial threat of Covid19 has passed, I thought it would be fun to do a Facebook Live video series about how to get the most out of your pantry in times likes these.
Plans are still loose, and I’m new to this LIVE thing, but it’s a distraction for me, and my bloopers and miss steps should make it entertaining for you!
We’re starting today, Monday, Mar 16 at 1pm PST on my Facebook page, with Leek and Potato Soup from LJ and the Haunted Soldier.
Here’s your first sneak peek from Outlander Kitchen: To the New World and Back Again.
Leek and Potato Soup
GF DG(a) V VGN(a)
There are two main classifications of soup in traditional French cuisine: clear soups, such as bouillon and consommé, and thick soups, including bisques and purees like this one of leek and potato. When ready, a thick soup should coat the back of spoon thoroughly, without stepping over the line into a thick paste.
Serves 6
Ingredients
3 medium leeks (1 pound or 450 grams) (white and light green parts only)
3 tablespoons butter
1 garlic clove, minced or grated
1 teaspoon kosher salt, plus additional
2 medium yellow potatoes (1 pound or 450 grams), peeled and diced
½ cup whipping cream
½ teaspoon ground white pepper
2 to 3 teaspoons lemon juice
Snipped fresh chives, for garnish
Method
Thinly slice the leeks on a diagonal and rinse them thoroughly in a bowl of cold water. Scoop out the leeks with your hands or a slotted spoon, leaving the grit behind. Shake dry in a clean dishcloth or salad spinner.
In a large saucepan, melt the butter over medium heat. When bubbling, add the leeks, garlic, and salt; sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, about 15 minutes, stirring occasionally.
Add the potatoes and 1 quart (1 liter) water, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, about 30 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the cream, white pepper, and lemon juice. Taste and adjust seasonings, if required. Sprinkle with chives and serve immediately with a plate of Bacon Savories (page XXX) on the side.
Store leftovers in the fridge for up to 5 days.
