Yield: Yields about 8 cups soup.
This makes a good weekday supper with a salad like the Warm Spinach Salad with Bacon, Walnuts & Goat Cheese.
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A very good rendition of the classic potato-leek soup. Seasoned to taste with a bit more salt, pepper and chili powder, the celery seed highlights the flavor of the leeks.I pured about three cups of the soup and returned it to the pot for a chunkier texture.A lovely classic soup overall. And don't forgo the garlic toast.
Has potential but lacks flavor. Texture is good. Instructions were clear. To help liven this recipe up, I found it made a huge difference to start with a saute of bacon or pancetta (about 4 slices, possibly more), add a shot of tabasco, and some white pepper. I also substituted a half cup of a nice Sauvignon Blanc for the same amount of broth. In the future, I would also consider adding another aromatic, like garlic or shallot, to the base. Finishing with a sprinkling of fresh Italian parsley also helped. Garlic toast, of course, is always amazing; I found simply laying some sliced, lightly smoked Provolone on top of the bread slices and broiling lightly added some character to the meal, although some might find this a bit over the top. Recipe needed tweaking, but I found it very helpful for basic technique.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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