Potato-Leek Soup – Leeks Are Said to Possibly Date Back to Mesopotamia and Ancient Egypt
Potato-leek soup recipe- Can be enjoyed hot or cold, though best enhanced by serving hot along with melted cheese over top!
Discover or distinguish leeks at your nearby grocery store, or a local farmers market The leek (porrum- plant having a large slender white bulb and flat overlapping dark green leaves), like the Welsh onion, forms only a cylindrical, instead of a rounded bulb. Entertain eating another vegetable related to our current-day onion.
Ever had a generous amount of potatoes on-hand, and at a loss for innovative ideas to create for making a new, different, yet delightful dish? I know that leeks are NOT the first vegetable to come to mind; though, please know, leeks when added with other vegetables and spices can really make a smooth, easy to digest soup when cooked and flavored properly.
Leeks are an uncommon vegetable; not regularly purchased or utilized for everyday cooking in America.
The history of leeks is said to possibly date back to Mesopotamia and ancient Egypt.
It is rumored that Egyptian Emperor Nero ate leeks- His believed that by eating leeks often, that he could improve the quality of his voice. It is not really clear what part of his voice he wanted to enhance, though voice enhancement is what he sought, no less.
HERE’S A SIMPLE, YET TASTY RECIPE FOR INCORPORATING LEEKS INTO YOUR POTATO SOUP, WITH ADDED CREAM AND SPICES- A HEARTY and DIFFERENT ADDITIVE TO EVERYDAY SOUP INGREDIENTS.
Suggested Ingredients;
One large stalk of leeks; cleaned and chopped discarding most of the bitter darker green parts, which are less tasty and more bitter, as well as cutting the roots and the parts that came directly from the ground.
sea salt —- 4 teaspoons
white pepper— 2 teaspoons
1/2 teaspoon ground nutmeg
three cups of low-sodium beef, chicken or vegetable broth or stock
1 to 1/2 cups heavy cream or non-dairy cream of your choice, to taste-* Almond milk or coconut milk are also great alternatives to milk, or cream products.
1/2 cup Parmesan cheese topper; or Mozzarella cheese—- added at the end and sprinkled, sparingly in your individually served cup or soup bowl
3 to 4 starchy IDAHO potatoes
two stalks of celery, add the leaves too, full of powerful antioxidants and loaded with flavor when cooked in porridge, broth, soups or stews.
Begin:
Start by sauteing chopped leaks, and celery. Season with sea salt and white pepper let rest.
In another stock pot or pressure cooker, to save time, add your stock and more sea salt and sliced medium-sized potatoes, cutting in rounded slices for less cooking time. Add all ingredients and bring to a boil; let simmer an additional 20 minutes, do not over cook potatoes.
Upon cooked potato, leek, and celery mixture puree in an electric blender when blended to soup consistency return to stock pan and add heavy cream; cooking on medium-low heat.
Season with additional salt,and ground nutmeg finish by adding a teaspoon of smoky cumin.
Serve topped with Parmesan cheese or any other grated, rich cheese of your choice and top with dry parsley flakes for color! Serve with oyster crackers or sliced bread
The leek (porrum), like the Welsh onion, forms only a cylindrical instead of a rounded bulb. The leaf of the leek, however, is flattened and solid, while the leaf of the onion is cylindrical and hollow.
Leeks have been cultivated since at least 3000 BC, and they are native to the broad region stretching from Israel to India.
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