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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?