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Thread: Potato/leek soup-- broth and/or cream or no?

  1. #1
    notbob Guest

    Default Potato/leek soup-- broth and/or cream or no?

    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?

    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?

    nb

  2. #2
    aem Guest

    Default Re: Potato/leek soup-- broth and/or cream or no?

    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

  3. #3
    jmcquown Guest

    Default Re: Potato/leek soup-- broth and/or cream or no?

    "notbob" <[email protected]> wrote in message
    news:[email protected]..
    > 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?
    >

    http://www.recfoodcooking.com/sigs/J...d%20Bowls.html

    And yes, I use cream. Or milk.

    Jill


  4. #4
    notbob Guest

    Default Re: Potato/leek soup-- broth and/or cream or no?

    On 2009-10-15, jmcquown <[email protected]> wrote:

    > http://www.recfoodcooking.com/sigs/J...d%20Bowls.html
    >
    > And yes, I use cream. Or milk.


    Ah-ha, Jill. Thank you for that link. That's close to how I usually make
    this soup, but now I wanna try a different approach. I'm currently
    pressure cooking up a veggie stock with celery, carrots, onions, leek
    greens, and a couple bay leaves. I'll get back with results.....

    nb

  5. #5
    Ranee at Arabian Knits Guest

    Default Re: Potato/leek soup-- broth and/or cream or no?

    In article <[email protected]>,
    notbob <[email protected]> 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?
    >
    > 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?


    I use Julia Child's recipe which uses water, no broth, and then add
    either butter or cream to it. I posted the recipe to my blog last year
    during Lent.

    http://arabianknits.blogspot.com/200...ebruary-11.htm
    l#potage

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  6. #6
    Victor Sack Guest

    Default Re: Potato/leek soup-- broth and/or cream or no?

    notbob <[email protected]> wrote:

    > 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?
    >
    > 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?


    The classic potage Parmentier calls for just water - and that is how I
    usually cook it. Whenever a savoury recipe calls for cream or milk, I
    tend to use good sour cream or crème fraîche.

    As far as I am concerned, if you use bacon, you could as well use a meat
    or poultry stock, too, unless you really want to enjoy the natural taste
    of potatoes and leeks. I do use bacon often enough, but consider the
    result a different soup.

    Victor

  7. #7
    Arri London Guest

    Default Re: Potato/leek soup-- broth and/or cream or no?



    notbob 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?
    >
    > 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?
    >
    > nb


    Here is a basic English recipe for that very ubiquitous soup (which
    isn't one of my favourites).


    Leek and potato soup

    300g (12oz) leeks, washed and finely sliced
    300g (12oz) potatoes, peeled and sliced
    700ml vegetable stock
    1/2 pint milk
    Salt and pepper

    Method
    1. Sweat the potato and leeks in a pan until soft but not coloured.
    2. Add the stock and cook for 20 mins or until the potatoes are
    tender.
    3. Liquidise, or mash and then push through a sieve.
    4. Return to the pan and stir in the mil and warm through. Season and
    serve.

  8. #8
    Lynn from Fargo Guest

    Default Re: Potato/leek soup-- broth and/or cream or no?

    On Oct 15, 3:36*pm, notbob <not...@nothome.com> wrote:
    > On 2009-10-15, jmcquown <j_mcqu...@comcast.net> wrote:
    >
    > >http://www.recfoodcooking.com/sigs/J...o-Leek%20Soup%...

    >
    > > And yes, I use cream. *Or milk.

    >
    > Ah-ha, Jill. *Thank you for that link. *That's close to how I usuallymake
    > this soup, but now I wanna try a different approach. *I'm currently
    > pressure cooking up a veggie stock with celery, carrots, onions, leek
    > greens, and a couple bay leaves. *I'll get back with results.....
    >
    > nb


    I like Better than Bouillon (see the other post!) Vegetable Base - it
    has a wonderful umami taste but no single flavor sticks out or
    overwhelms in taste. Blends flawlessly with your liquids.
    Lynn in Fargo

  9. #9
    Chemiker Guest

    Default Re: Potato/leek soup-- broth and/or cream or no?

    On Thu, 15 Oct 2009 14:58:32 -0400, "jmcquown" <[email protected]>
    wrote:

    >"notbob" <[email protected]> wrote in message
    >news:[email protected]..
    >> 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?
    >>

    >http://www.recfoodcooking.com/sigs/J...d%20Bowls.html
    >
    >And yes, I use cream. Or milk.
    >
    >Jill


    Huzzah! I made a batch yesterday, and yes I used chicken broth. Didn't
    think about the bread bowls, but looks great to me. I overmade and
    will be freezing it in portions for two, and adding cream just before
    serving. One difference: I like a little blade mace in mine.

    Alex, feeling agreeable today.

  10. #10
    Ravenlynne Guest

    Default Re: Potato/leek soup-- broth and/or cream or no?

    Chemiker scribbled on the wall in permanent marker:

    > On Thu, 15 Oct 2009 14:58:32 -0400, "jmcquown" <[email protected]>
    > wrote:
    >
    > >"notbob" <[email protected]> wrote in message
    > > news:[email protected]..
    > >> 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?
    > > >

    > > http://www.recfoodcooking.com/sigs/J...to-Leek%20Soup
    > > %20in%20Bread%20Bowls.html
    > >
    > > And yes, I use cream. Or milk.
    > >
    > > Jill

    >
    > Huzzah! I made a batch yesterday, and yes I used chicken broth. Didn't
    > think about the bread bowls, but looks great to me. I overmade and
    > will be freezing it in portions for two, and adding cream just before
    > serving. One difference: I like a little blade mace in mine.
    >
    > Alex, feeling agreeable today.


    Oh great! NOw I know what to do with the large leek in my fridge....and
    the potatoes in the pantry


    --
    My blog: http://ravenwolflodge.blogspot.com

  11. #11
    Wayne Boatwright Guest

    Default Re: Potato/leek soup-- broth and/or cream or no?

    On Sat 17 Oct 2009 06:34:49a, Chemiker told us...

    > On Thu, 15 Oct 2009 14:58:32 -0400, "jmcquown" <[email protected]>
    > wrote:
    >
    >>"notbob" <[email protected]> wrote in message
    >>news:[email protected]. .
    >>> 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?
    >>>

    >>http://www.recfoodcooking.com/sigs/J...ek%20Soup%20in
    >>%20Bread%20Bowls.html
    >>
    >>And yes, I use cream. Or milk.
    >>
    >>Jill


    Jill, the recipe I use is almost identical to yours, except that I sweat
    the sliced leeks in unsalted butter until transparent before adding and
    cooking the othe ingredients. Sometimes I use creme fraiche instead of
    heavy cream, for a bit of a tang.

    > Huzzah! I made a batch yesterday, and yes I used chicken broth. Didn't
    > think about the bread bowls, but looks great to me. I overmade and
    > will be freezing it in portions for two, and adding cream just before
    > serving. One difference: I like a little blade mace in mine.
    >
    > Alex, feeling agreeable today.
    >


    Alex, the blade mace sounds like a nice addition. I think I'll substitute
    that for the nutmeg next time around.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  12. #12
    notbob Guest

    Default Re: Potato/leek soup-- broth and/or cream or no?

    On 2009-10-17, Chemiker <[email protected]> wrote:

    > Huzzah! I made a batch yesterday, and yes I used chicken broth.


    I finally did my soup yesterday, too. The day before I made up a
    basic vegetable stock of carrots, celery, leaks, onions, etc, so the
    soup itself had not meat at all. I even left out the bacon. It still
    come out very nice. My only concession was to put in a pat of salted
    butter in each bowl. Pretty tasty.

    nb

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