After such a successful cream of asparagus soup, I thought hey, what the hell. Potato time. To be honest, I was looking for more of a... white potato soup. This one again turned out green. Thanks, leeks. OH, also, I way over-peppered this one. Greeaat. But that's my own fault. Use pepper sparingly - learn from my mistake.
The recipe was, once again, adapted from the Potato Leek Soup recipe in Joy of Cooking by I.S. Rombauerm, M. Rombauer Becker, and E. Becker. What a handy little book. 1132 pages little.
I haven't blogged in forever. Now I feel kind of bad. I'm gonna try to blog at least once a week - I got a bunch of photos of food piling up! Coconut cream pie, potato leek soup and a review of one of our absolute favorite places to eat delicious Indian food Namskar are in there somewhere. I gotta get back on track! I will. I promise. It's been a weird few months.
I LOVE my immersion blender. What a wonderful Valentine's Day present from my favorite boyfriend! ...Okay, let's be honest: I picked it myself. And damn, can I pick them! :D Excellent purchase.
Puree soups, obviously, are the result of this. Turns out it's pretty easy - cook some veggies in some stock, puree, add cream, season, and TADA! I like to make my own stock and coincidentally I had a carcass of a roasted chicken with some meat on it left over from a previous (lazy store-bought) dinner, so I threw together a quick stock. The roasted chicken really added flavor to the stock, so if you have that available, do use it.