Sunday, December 19, 2010

Recipe Of The Day: Creamy Potato & Leek Soup

Sometimes you have to think outside the box, OK so for the most part you should think outside the box. That is how you avoid getting caught up looking like a lame duck when everyone is wearing skin tight pants and sockless loafers, while you still faithfully rock Nikes and classic Levi 501s. 
Once again, don't get us started on what kind of fashion anyone should be wearing, as we never have considered ourselves to be fashionistas, more like foodistas, with a fetish for fly footwear, perhaps. Anyways the point of this hear was to say that thinking outside the box is where a lot of killer ideas come from and the ability to experience and enjoy something you may have never considered trying. 

For instance, todays Recipe Of The Day: Creamy Potato & Leek Soup, not something you would've heard me mention first on the menu but after having it, attempting to create it and then somewhat mastering it, I feel like you too can come to enjoy this masterpiece. 
Hey I had to coached into getting a feeling for eating it, but once I did, I was grateful to the person who put me on to it. 

1 tablespoon extra-virgin olive oil
1 cup diced pancetta
2 cups diced onion
4 large leeks, cleaned and sliced, plus 1 cup julienned, for garnish
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1 quart chicken stock
1 quart beef stock
3 tablespoons white wine
4 cups peeled, quartered or diced new potatoes, plus 2 cups julienned shoestring-style, for garnish
2 tablespoons minced chives, for garnish

Heat oil in a skillet over medium heat.
Add the pancetta and cook to render the fat.
Add the onion and leeks, saute for 2 minutes.
Season with salt and pepper. Add butter.
When melted, stir in flour to make a roux.
Whisk in chicken and beef stock.
Add wine and new potatoes.
Bring to a simmer and cook until potatoes are tender.
Meanwhile, add 3 inches of olive oil to a Dutch oven, or a saucepan.
Heat the oil to 350 degrees F.
Add julienned potatoes and fry until golden brown.
Remove and place on plate lined with paper towels.
Season with salt. Repeat the process for the julienned leeks.
If desired, puree the soup with a hand blender for a smoother consistency.
Season with salt and pepper (or hot sauce if you so desire)
Garnish with shoestring potatoes, leeks and chives.

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