Creamy Basque Vegetable Soup - Tilted Forum Project Discussion Community

JadziaDax · 04-20-2003, 06:40 AM

Creamy Basque Vegetable Soup

Ingredients
4 medium potatoes, cut into chunks
2 leeks, both white and pale green parts, cut into 4 or 5 pieces, crosswise
2 medium carrots, cut into chunks
1 bunch spinach
6 cups water
3 tablespoons olive oil
Salt
Croutons for garnish (optional)

Preparation
In a large saucepan or stockpot, combine the potatoes, leeks, carrots, and spinach with the water and bring the contents to a boil over high heat.

Reduce the heat and simmer gently for about 30 minutes, until the root vegetables are fork-tender.

Add the oil and season to taste with salt. Cook for about 5 minutes longer so the flavors blend.

Puree the mixture in a blender, food processor, or food mill (you may have to do this in batches).

Return the puree to the pot and gently reheat it, if necessary. Ladle into shallow soup bowls and serve, garnished with croutons, if you like.

Serves 6.

Banginblaz · 04-20-2003, 08:04 AM

It really should be mentioned that leeks need to be soaked in water after you cut off the roots, as they have a TON of sand in/around them. Use a 1-2 gallon container of water and put the leeks in it, shaking them roughly. It should only take about 2-3 minutes.

carnivore · 04-20-2003, 10:17 AM

Yeah, you can't really stress washing leeks enough. Sandy leeks can ruin the best dish. I usually wash them in a colander under running water after I slice them.

I use a handheld stick blender (Emeril refers to them as 'boat motors') for this sort of thing. It really makes blending large quantities of stuff easy.

Are you sure that this doesn't need black pepper? I make a great leek and potato soup and it really sucks up the pepper. Then again, I'm a pepper freak.

04-20-2003, 06:40 AM	#1 (permalink)
JadziaDax Loser Location: who the fuck cares?	Recipe of the Day - April 20 (basque vegetable soup) Creamy Basque Vegetable Soup Ingredients 4 medium potatoes, cut into chunks 2 leeks, both white and pale green parts, cut into 4 or 5 pieces, crosswise 2 medium carrots, cut into chunks 1 bunch spinach 6 cups water 3 tablespoons olive oil Salt Croutons for garnish (optional) Preparation In a large saucepan or stockpot, combine the potatoes, leeks, carrots, and spinach with the water and bring the contents to a boil over high heat. Reduce the heat and simmer gently for about 30 minutes, until the root vegetables are fork-tender. Add the oil and season to taste with salt. Cook for about 5 minutes longer so the flavors blend. Puree the mixture in a blender, food processor, or food mill (you may have to do this in batches). Return the puree to the pot and gently reheat it, if necessary. Ladle into shallow soup bowls and serve, garnished with croutons, if you like. Serves 6.

04-20-2003, 08:04 AM	#2 (permalink)
Banginblaz Dont stop here; This is bat country! Location: North East	It really should be mentioned that leeks need to be soaked in water after you cut off the roots, as they have a TON of sand in/around them. Use a 1-2 gallon container of water and put the leeks in it, shaking them roughly. It should only take about 2-3 minutes.

04-20-2003, 10:17 AM	#3 (permalink)
carnivore Insane	Yeah, you can't really stress washing leeks enough. Sandy leeks can ruin the best dish. I usually wash them in a colander under running water after I slice them. I use a handheld stick blender (Emeril refers to them as 'boat motors') for this sort of thing. It really makes blending large quantities of stuff easy. Are you sure that this doesn't need black pepper? I make a great leek and potato soup and it really sucks up the pepper. Then again, I'm a pepper freak.