Saturday, 30 May 2015

Potato and Leek Soup

Potato and leek soup, also known as Vichyssoise is a comforting, humble dish. Just the concoction to whip up on a late Autumn evening in Canberra. I know, I know, this dish is meant to be served cold, but the temperature outside dictated it be served nice and warm. 

The very few veggies left growing in my vegetable garden include leeks. They are relatively small, but are firm. I picked 4 of these babies for this soup.  

Teamed with the leeks is a single brown onion, 3 coliban potatoes, 4 Pialligo Estate thick cut short cut bacon pieces, Vegetta vegetable stock powder, a smidge of white wine for deglazing, water, and some cream. Measurements are not exact, so I pretty much winged it, but it worked out a treat.

Firstly, snip up the bacon using scissors into teeny pieces. Next, roughly chop the leek and the onion, and cube up the potato. When cut, they assembled into some strange foodie flag on my kitchen bench! 

So now to the cooking. Fry the little bacon pieces off in a large saucepan in some garlic infused olive oil and set them aside on kitchen towel to dry off. In the same saucepan, heat some olive oil and fry up the leek and onion for a few minutes. Deglaze the pan with a smidge of white wine to move all the previous bacon-ey bits and flavour off the base and let it infuse into the vegetables for a minute or two. Now, bung in the cubed potato and stir around to let the vegetables become accustomed to each other. Now, in a two cup measure, pop in a good tablespoon of the Vegetta stock powder and fill with boiling water. Stir to dissolve the stock, pour into the saucepan, then add in a further two cups of boiling water. 

Let this come to a low boil and cook for about 10 minutes, or until the potato pieces are soft (not mushy, but well cooked). When ready, take off the heat, and begin to pulse blitz with a stick mixer. Give it a few good pulses, targetting the lumps of potato. Keep it chunky if you like, or whizz it longer for a smoother soup.  Pour in about 3 tablespoons of cream, and season to take.  I added in just a sprinkle of Pialligo Estate smoked salt. 

Pour into bowls and sprinkle over a few of the bacon pieces. Finish with a graffiti inspired flourish of cream and you are good to go. 

I paired with this soup an extremely drinkable Pialligo Estate 2009 Riesling. May I add the Riesling was part of a generous 'goody bag' received as a thank you for attending a degustation dinner at Pialligo Estate. 

Roll on Canberra winter, I am armed with more delicious soups to combat you with! 

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