This week’s soup is traditionally a Welsh soup, although many cultures have their own versions. Let’s face it, you just can’t go wrong with onions, dairy product, and potatoes! While you can make your own Celtic-style food at home, there’s nothing like sharing the experience with other “Celtophiles”. You can get your fill of Celtic food and culture this weekend at the Arizona Highland Celtic Festival in Flagstaff, AZ. Escaping the heat is an added bonus! Put a few gallons in the gas tank and skip town with us! We’ll see you in the pines 🙂
Ingredients:
- 1 pound leeks, cleaned, reserving only the white portions for the soup (save the rest for a stock!)
- 3 tablespoons unsalted butter
- Heavy pinch kosher salt, plus additional for seasoning
- 3-4 small, Yukon gold potatoes, peeled and diced
- 1 quart vegetable broth
- 1 cup heavy cream
- 1 cup buttermilk
- 1 teaspoon white pepper
- 1 tablespoon snipped chives (for garnish)
- Chop the leeks into small pieces.
- In a medium saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and let them sweat for 5 minutes, moving them around in the pan frequently to prevent browning. Decrease the heat to medium-low and cook until the leeks are tender, ~25 minutes.
- Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, ~45 minutes.
- Turn off the heat and puree the mixture with an immersion blender, or put in a food processor and process until smooth. Return to saucepan over low heat, stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning to your taste. Sprinkle with chives and serve immediately with crusty bread and a pint of stout.
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