Monday is almost gone and I think I have finally recovered from the weekend's activities. I hope everyone had a wonderful weekend because mine was absolutely fantastic. Saturday morning we went out for girl's breakfast with my sisters, though the latest restaurant we chose was, unfortunately, a complete disappointment. We had a pretty good time nonetheless. I spent the rest of that afternoon working on this week's recipes and baking with my mother. I think my blogging project challenges her to up her game because she has seriously been putting out some fantastic creations recently and I plan to share them with you guys someday.
Sunday morning we were up before dawn to catch our bus for our church youth's trip to Sioux Falls, SD. AMAZING TIME. I can honestly say it was one of the most memorable trips involving a youth group I have ever been on. It was so good to see old friends and spend time getting to know people you thought you knew. 10 hours on the road gives much time to bond and connect with your fellow peers, it does the soul plenty of good.
Speaking of doing the soul some good, how about soup with my favorite ingredient, potatoes? Funny thing though this recipe has only one potato and you wouldn't even know it! Full bodied and filling, this soup is just the opposite of the typically rich, cream based ones. The leeks keep it tasting light and paired with the toasted baguettes, you have just enough to call this a meal.
Leek & Potato Soup
- 3 - 4 medium leeks
- 2 cups chicken broth
- 2 cups water
- 4 Tbsp unsalted butter
- 1 medium onion, chopped
- 1 medium potato, cut into cubes
- 1 bay leaf
- 1 large slice white bread, lightly toasted
- salt & pepper
- Bacon, crumbled (optional)
- Chives, chopped (optional)
- Wash and cut up the leeks, separating the white and light green parts, halve and slice thinly. Taking the remaining dark green parts, halve and chop roughly.
- Bring water, broth and dark green leek pieces to a boil in a saucepan. Reduce heat to a simmer and cover, let cook for 20 minutes. Strain broth through a sieve, pressing out as much juice out of the cooked leeks as possible and discarding whatever remains of the cooked leeks afterwards. Set broth aside.
- Melt butter in the same saucepan adding remaining leeks, onion and 1 tsp of salt. Cook for about 10 minutes until softened. Return heat to high and add in broth, potatoes, and bay leaf bringing mixture to a boil. Reduce heat and cook for until potatoes are tender, 10 minutes. Tear toasted bread into pieces and add to the saucepan, cooking until it starts to break down, about 5 minutes.
- Remove bay leaf and using an immersion blender, blend all ingredients together into a smooth puree. Add salt and pepper to taste as necessary, garnish with bacon and chives. Enjoy!
Garlic Parmesan Baguette
- 1 large baguette
- 10 garlic cloves, peeled
- 6 Tbsp unsalted butter, softened
- 2 Tbsp grated parmesan cheese
- salt & pepper
- Turn on oven to broil setting and allow to heat. Slice baguette in 1/2 inch thick slices and lay slices flat on a lined baking sheet.
- Heat a skillet on medium heat, add garlic and toast until brown spots appear. Press toasted garlic and add to softened butter.
- Add parmesan cheese to butter mixture, blend with a fork. Add salt and pepper to taste. Spread atop the baguette slices.
- Broil for 4-5 minutes depending on your oven until the edges of the bread start to darken, serve immediately.
*both recipes adapted from Cook's Illustrated.