I've got a lot of potatoes from my CSA, and I'm sick. So I decided to make potato leek soup. This is loosely based on a recipe from Emeril, only I didn't have cream, or creme fraiche (or plain yogurt, which is what I usually use when a recipe calls for creme fraiche). I DID however have goat cheese, which added a tangy taste I liked. If you don't want to make it vegetarian, add some bacon when you melt the butter.
1 leek, trimmed and sliced 3 tbsp butter 1 tsp herbs de provance 2 bay leaves 1 1/2 lbs potatoes peeled 1 cup white wine 4 cups veggie stock 1/4-1/2 cup goat cheese salt and pepper to taste 2 dashes worcestershire sauce
melt butter in pan cook leeks in butter deglaze pan with wine add stock and cheese and simmer 20 min blend season nom
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