On Oct 15, 11:18 am, notbob <not...@nothome.com> wrote:
> I'm gonna make potato/leek soup.
> Recent threads extol the virtues of not using a meat stock --most
> likely chicken, in this case-- as a base, but rather a natural veggie
> stock to enjoy the natural taste of the potatoes and leeks. Makes
> sense. Anyone have a recipe?
Julia Child's recipe cooks the potatoes and leeks in water. Easily
found in Google, easy to make, not to be varied from until after
you've tried it "the right way," imho.
> Another factor is the use of cream. It' my belief, and economic
> state, that milk is sufficient, potatoes providing more than enough
> thickening. I plan on using plenty of butter and also bacon, so fats
> should also not be a problem. What say ye regulars? Got any opinions
> and/or recipes I should be aware of?
It is my belief that cream and milk are very different in taste,
thickening properties and especially in mouth feel. Substituting milk
for cream in a classic recipe is nearly always settling for second
best. Obviously, ymmv.
Incidentally, when a diner comments that a restaurant's version of a
particular (non-Asian) dish is better than the verion he/she makes at
home, the reason is nearly always one of three things: salt, butter,
or cream. (For Asian dishes, the reason is usually high cooking
heat. imho, of course. -aem