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Baby it's ... well, it's cool outside.

The weather in SoCal is taking a decided turn to the cooler, allowing for my culinary soupdom to come through. Slashfood found this receipe a few days ago, and it sounds so good that I just may have to try it this weekend.

http://straightfromthefarm.wordpress.com/2007/09/24/jackpot-in-the-soup-pot/

Roasted Rosemary Potato Leek Soup
A “Straight From the Farm” Original

4 large potatoes
4 large leeks
4 large cloves of garlic
1/3 large onion, minced
3 t. very finely chopped fresh rosemary
1 package of Smartlife Soy Bacon (or real bacon if you want)
4 c. vegetable stock
1 c. light cream
3 T. extra virgin olive oil
1 T. butter or margarine
coarse sea salt
fresh ground pepper

Begin by scrubbing the potatoes and dicing them into small cubes (leave theskins on).  Preheat the oven to 400 F.  Line a baking sheet with foil and spread the potatoes out on it.  Mince the garlic and sprinkle over potatoes along with 2 teaspoons of the chopped fresh rosemary.  Drizzle onthe two tablespoons of olive oil and toss well to coat evenly.  Sprinkle with salt and pepper before placing in oven to roast for about 45 minutes oruntil potatoes are golden brown and the skins are crisp. 

While potatoes roast, trim off dark green leaves of the leeks and wash well.  Slice the leeks in half lengthwise and cut into 1/4 inch slices.  Set aside.  Heat a medium skillet over medium heat and cook the soy bacon for 3 minutes on each side until slightly crisp. Remove from heat and cut into small pieces.  In the same skillet, add a tablespoon of oil and of butter.  Add the sliced leeks and onion along with a generous sprinkle of salt.  Sauté until translucent and soft but with some color still. 

When potatoes are done roasting, dump them into a large soup pot and add the leeks and bacon.  Toss together and then add the vegetable stock. Bring to a simmer over medium-low heat for 5 minutes.  Remove from heat and use an immersion blender to slightly blend the soup (adjust chunkiness according to personal taste).  Slowly stir in the cream and the remaining teaspoon of fresh rosemary.  Taste and adjust salt and pepper seasonings (I added about two large pinches of salt and a bit of pepper to mine).

Serve garnished with a few extra roasted potatoes and a sprig of rosemary.

(serves 4-5)



The funniest part, to me, is that I don't like soup.

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Comments

( 11 comments — Leave a comment )
msmcfeeley
Sep. 28th, 2007 07:54 pm (UTC)
what on earth do you have against soup? weirdo! :D
rialtus
Sep. 28th, 2007 08:19 pm (UTC)
I don't like turkey either.
msmcfeeley
Sep. 28th, 2007 08:28 pm (UTC)
Turkey can be dry so I can understand that.
But soup? There are so many different options!
No chowder either?
rialtus
Sep. 28th, 2007 09:23 pm (UTC)
No soup me.
zarchasmpgmr
Sep. 28th, 2007 09:54 pm (UTC)
Do you like stew?
rialtus
Sep. 28th, 2007 09:55 pm (UTC)
Not particularly.
zarchasmpgmr
Sep. 28th, 2007 10:08 pm (UTC)
Is it, possibly, the mixing of various flavors and textures that you don't like?

Not that I'm really bothered...you haven't seen picky until you've seen Cheri's likes and dislikes.
rialtus
Sep. 28th, 2007 10:17 pm (UTC)
Well, one thing is that I don't like anything soggy. French Dip sandwiches make me gag.
zarchasmpgmr
Sep. 28th, 2007 10:51 pm (UTC)
I, OTOH, love bread soaked in juice.

I guess that's what makes this world wonderful - all our differences.

Damn, was that philosophical? I really should quit that.
(Deleted comment)
msmcfeeley
Sep. 29th, 2007 04:00 pm (UTC)
Yup.. I also have used an injector kit with marinade on turkey with wonderful moist results!
rialtus
Sep. 29th, 2007 04:41 pm (UTC)
Or brining it before cooking. BBQ works good too for moistness.

But it's still nasty turkey. =)
( 11 comments — Leave a comment )