Thursday, April 29, 2010

Leek and Potato Soup

I was watching the Barefoot Contessa yesterday on tv and I have a couple of gripes. First off, she's just too smiley. Second, I want her mixer. Have you seen that thing? I want it. Finally, in this episode she's cooking lunch for two (she and her husband) ... and presumably the entire film crew. She prepared 2 quarts of french onion soup, a goat cheese tart, tomato fennel salad, and chocolate mousse. For lunch. She must nap in the afternoons. Anyway, the main reason it annoyed me was the mousse - the recipe [according to the website] serves 6-8 people. Now I can see saving leftover french onion soup but chocolate mousse? That's just begging you to over-indulge and it's no wonder we Americans are so chunky.

So from now on, I'm going to make a conscious effort to provide recipes suitable for 2-4 servings. If you want more, visit the Contessa.

Last night's dinner was prepared using a Leek, Bacon & Potato Soup recipe from the Winteringham Village [Lincolnshire] Recipes website. I've made this a couple of times and it smells great and tastes even better. Plus, it's really quick and easy to prepare.

Serves 2
Prep: 10 minutes
Cook: 30 minutes

Ingredients
1 tbsp butter
250g unsmoked back bacon (8 rashers)
1 small red onion
2 leeks
4 new potatoes
2 cups chicken stock
1/2 cup single cream

1. Prep
Take half the bacon (about 4 rashers) and chop into bite size pieces.
Roughly chop the onion.
Slice the leeks into thin coins.
Cut the potatoes into bite size pieces.

2. Stovetop - soup pot
Melt the butter; add the chopped bacon and onion and cook on medium heat for 5 minutes.
Add the leeks and potatoes, stir well, and cook for another 5 minutes.
Add the chicken stock and simmer for 30 minutes.
Remove from heat and stir in the single cream.

3. Stovetop - frying pan
Separate the remaining bacon rashers into the pan and fry until crisp.

4. Serve soup with crisp rashers and bread rolls. Enjoy!

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