Wednesday, October 08, 2014

A Typical Tuesday - Potato and Leak Soup Garnished With Oven Roasted Broccoli and Bacon Recipe - Original Recipe courtesy of Robert Irvine and the Food Network

A Typical Tuesday

Listening to some tunes while making dinner, “priceless”.



A messy kitchen will be cleaned soon



And a meal will be savored




Potato and Leak Soup Garnished With Oven Roasted Broccoli And Bacon

Potato Leek Soup
Recipe courtesy of Robert Irvine
2007, Robert Irvine, All Rights Reserved

Potato Leek Soup
Total Time:
1 hr. 10 min
Prep:
20 min
Cook:
50 min
Yield:8 servings
Level: Intermediate
Ingredients

8 cups chicken stock
6 russet potatoes, peeled and cut into large pieces
4 leeks (whites only), thoroughly washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 teaspoons finely chopped fresh thyme
Salt and freshly ground pepper
1 cup heavy cream
Directions

Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

BLENDING HOT LIQUIDS: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

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© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/robert-irvine/potato-leek-soup-recipe.print.html?oc=linkback

Thanks to the Food Network and Robert Irvine, who I absolutely adore, I found the perfect Potato and Leek Soup. I added two more ingredients to bring it to another level and it worked - it was very good and everyone loved it. 

I roasted one bunch of broccoli at 375 seasoned with sea salt, black pepper, and olive oil for 15 minutes. 

I roasted about seven slices of bacon in the oven at the same time for close to 30 minutes, I was trying to get the bacon crispy.

 I did not follow the above recipe exactly, I did not add celery (totally forgot about that ingredient). – I sautéed the leeks, using only 2 leeks (because that is all I had) in oil for a couple of minutes, I added the potatoes (cutting up 11 potatoes in various sizes), then I covered the pot allowing the potatoes and leeks to steep together for about five minutes next I added the chicken stock  and let that boil as directed in the recipe.

Once I blended with an immersion blender, I brought it back to the stove, simmering to allow the soup to thicken, less than 5 minutes, removed it from the heat, then I added the heavy cream.  

I ladled the soup into bowls, garnished with the broccoli, and crushed the bacon on top.  It was delicious.

Mangia, Mangia…No Talk!



2 comments:

  1. This looks yummy! I'll have to keep broccoli on the side, though, not because they don't like broccoli, but because they don't all like soup. Some are going to have to be coaxed, and the bacon will help tremendously. :)

    ReplyDelete
    Replies
    1. So last night when I was making this meal, hubby asked what's for dinner, soup I answered he looked stunned and said I don't like soup...what? well you'll like this one and he did! Everyone did like it, but I think the broccoli and bacon made it interesting.

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