Friday, February 7, 2014

a twist on Potato Leek Soup

There are certain spices, that are not part of my regular cooking, that i adore, but must be careful with how i use.
Tarragon is a big one with its strong licorice type flavor and i love it.
So, this year i grew it and had a good crop, but fresh tarragon is strong and can only be used sparingly.
I dried most of it.
I love tarragon with crab, but i was not going to do crab.  There was a great sale on Yukon gold potatoes and i just (before this weeks snow storms, the last of my leeks.
Since a potato leek soup fit my mood (with the cold weather and all) this is where i went!
With cream soups, i like sherry, not wine and i used chicken stock
Potato leek soup
with tarragon

·       6 large Yukon gold potatoes, diced
          * you can use any kind, but these are the best
·       2 cups leeks, diced
          *After cutting, soak in warm water for 20 minutes, rinsing well with cold water several times to get the grit off
·       1/2 teaspoon smoked salt (you notice i love smoke?)
·       1/4 teaspoon tarragon
·       1/8 teaspoon crush red pepper
·       1/2 cup sherry
·       1 cup half and half
·       1 stick butter
·       2 cups chicken broth
          * to make it vegetarian use a vegetable stock, white wine or water
Optional - 1/2 cup sour cream
                - additional Kosher salt to taste

just brown the potatoes in butter and tarragon
remove the potatoes, leaving any butter behind
sauté the leeks with tarragon, crushed pepper and smoked salt till the leeks are just soft
add the potatoes back and add 2 cups broth
Simmer for an hour and then add all the additional ingredients
Simmer for an additional half hour and serve!