Ingredients
2 medium leeks, white part only
2 tbsp flavorless cooking oil
3 cup chicken stock or low-sodium chicken, broth
3 cup water
1 1/2 lb potatoes, peeled and roughly diced
1/2 tsp nutmeg
1 tsp salt, or to taste
1/4 tsp white pepper
1 sour cream
1 chopped chives
Directions
REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and
reserve for another use. Slice the light part into 1/2-inch rounds,
wash well and set aside on a plate. Heat the oil in a pot, over
medium heat, and add the leeks. Cook, stirring, for 5 minutes. Add
stock, water, potatoes, nutmeg, salt and pepper. Raise heat to high,
cover and bring to a boil. Reduce heat to low and simmer, uncovered,
for 30 minutes. Remove from heat and puree the soup in batches. Place
pureed soup in a pot and reheat, covered, over low heat. To serve,
place a generous dollop of sour cream in the bottom of each soup bowl
and sprinkle with chopped chives. Transfer piping hot soup to a
tureen or pitcher and pour into bowls at the table. Refrigerate soup
for up to 3 days or freeze the soup in 3-cup batches.
Servings: 6 servings
Potato Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into antiquity, at least as far back into recorded history as ancient Egypt, and quite possibly further than that. However, in the main part, these ancient records were just primitive hieroglyphic or cunieform recipes for preparing meals.
Progressing into Roman times around 25BC a man called Apicius compiled a collection of documents describing recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals were split into starters, entrees and afters, something we still use today. He also tells us how the ancient cooks were skilled in the use of many different spices and herbs, including many that are still in use today like thyme, mint and asafoetida. For the centuries that followed, the powerful families of Europe competed with each other to serve up the most exotic meals, and as a consequence, the best chefs and their recipes were at a premium. Nevertheless, it was during the 1800s that cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and recording recipes that were common in the better off homes of the day. The introduction of the TV brought us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Potato Soup recipe.
