Log in

No account? Create an account

Earlier Spew | More Recent Spew

Momentary Favorites Friday Five

In deference to prunesnprisms, I've <lj-cut> this. For those of you who are interested, there is a recipe for cream of potato soup inside the cut. The soup is damned good, if I do say so myself.

At this moment, what is your favorite...

1. ...song?

Gira con Me by Josh Groban.

2. ...food?

Dill-icious Cream of Potato Leek Soup

4 med. to large baking potatoes
1 leek
~2 cloves garlic (to taste)
2 Tbsp butter
whole milk
sour cream

bacon, crumbled (garnish)
chives (garnish)
grated cheese (garnish)
sprig of fresh dill (garnish)

Peel and roughly cube the potatoes into approximately 1" cubes. Or just hack them up randomly like I do. They cook faster cut up, see.

Put them in a big ol' pot and just cover them--maybe 1/2 inch--with cold water. Put on stove and turn it on high to boil. When it boils, add some salt to the water.

Meanwhile, remove the roots and the woodiest part of the tops of the leek. You'll want to chop it as thinly as possible. I use all of the bulb and a few inches of the green stuff until it starts to feel like I'm chopping something inedible. Float all of this in a sink of water to remove sand. Leeks grow in sand, and it can get embedded pretty thoroughly. When rinsed thoroughly, add to potatoes and water. Crush or chop the garlic and toss that in there, too.

Let the whole thing boil until the potatoes are cooked, but not overcooked. A spoon should go all the way through the potato with little or no resistance, but it shouldn't disintegrate when the spoon does this. Turn the heat down to low. At this point, you can do go a couple of routes.

Route 1: Roughly mash the potatoes with a potato masher. The idea here is "chunky."

Route 2: Using a hand-blender, puree the potatoes and leek until the whole thing has the consistency of thick porridge. The idea here is "smooth and silky."

Either way, once you get it to the consistency you like, add the butter.

Now, here's where being a cook for 20 years comes in. I don't honestly know how much dill, sour cream, or milk I use. It changes with each batch I make. I'm going to guess about 8 oz of sour cream, 2 cups of milk, and maybe 1 Tbsp + 1 tsp or so of dill, but that's entirely guesswork. I go by taste, smell, texture, and color.

Add the sour cream. If you like sour cream, go nuts. If not, you can leave this out altogether.

Slowly add the milk until the soup reaches the color and consistency you like. I like thick soup, so I use less milk than someone else would.

Now, turn the heat up a bit and let it heat back to piping hot. You want it hot, but not too hot or the milk will curdle, and that is so not a pretty sight. I've seen it, once.

Season and taste as it heats. Pepper, dill, salt.... Heck, go nuts and add whatever you want, but taste it and make sure you aren't overpowering the 'taters.

When it's piping hot and seasoned the way you like it, ladle it up in a bowl and add some sort of garnish (I suggest four possibilities above).

Great on a cold, Winter day with a nice grilled cheese sandwich.

Note: If you don't want to use a leek, use an onion, but only about 1/2 of a medium onion or maybe 1/4 cup to 1/3 cup of dried onion flakes--onion is much stronger than leek and it's easy for it to take over, flavor-wise.

This recipe has evolved over the years. My mother started it, and she claims mine is far superior to hers, now, so I get to make it when we have it. Personally, I think that's just an excuse to get out of cooking.

3. ...tv show?

Since Whose Line Is it, Anyway? was cancelled (jerks at ABC can kiss my big fat white butt), it's a toss-up between Monk and The Dead Zone.

4. ...scent?

Cooking bacon, I suppose, although chocolate brownies cooking and buttered popcorn popping are up near the top, too.

5. ...quote?

The only difference between intelligence and stupidity is that intelligence has a limit. - Anonymous (if you actually know who said this first, let me know)

Atheists Are People, Too  Antispam  


( 7 hisses — Hiss at me! )
(Deleted comment)
Jan. 23rd, 2004 06:36 pm (UTC)
It wasn't intended as a dig...I actually did cut it because with the recipe, it was rather enormous. But since you and Rhino did mention it prominently in a recent post, it reminded me. :)

And, let's face it, I am guilty of doing a goodly number of those quizzes, myself. :)
Jan. 23rd, 2004 05:28 pm (UTC)
Great that means ABC family can keep showing the same 12 episodes over and over and over and over.
Jan. 23rd, 2004 06:37 pm (UTC)
You've noticed that, too, have you?

Actually, over the last week, I've seen TWO I've never seen before, and one of them had me in pain laughing. Richard Simmons was the guest. And he came out AFTER Greg and Ryan and Wayne made major fun of him during the first game...and then Richard took over the entire show. Great fun. :)
Jan. 23rd, 2004 06:39 pm (UTC)
Darn. I missed that one.
Jan. 23rd, 2004 05:36 pm (UTC)
That soup is excellent! I need to make it for Steve.
Jan. 23rd, 2004 06:39 pm (UTC)
But you can also verify for folks: You do need to make it a time or two before you make it for guests. :) It's very subjective how much of anything you need to add to make it taste right and have the right 'mouth feel.' :)

And thank you. :)
( 7 hisses — Hiss at me! )

Latest Month

April 2017
Powered by LiveJournal.com
Designed by Paulina Bozek