Tapping the microphone.
Shaking the dust off my favorite pretty apron.
Clearing the throat. Ahem. AHEM!
Yes, I am still here!!
After a very long winter hiatus, I am back on the blog with a brand new recipe for my favorite day: Meatless Monday!
And while there isn’t a mic, there is a camera. Yes, an actual video camera helmed by my brother who chose me as the subject for his video documentary project for school.
Look ma..no hands!
So under the bright and glaring lights of the…uh tiny handheld camera, I awkwardly walked through this recipe for the one person who will watch this video (okay maybe two assuming my brother’s teacher actually sits through the whole thing) and put together a delicious meal. Altogether, not a bad way to get back into the food blogging game.
More to the point, this soup. This light and creamy Potato Leek soup is really exactly as advertised. And the roasted cabbage? A nice touch if I do say so myself.
It’s Saint Patrick’s Day which gave me an opportunity to do something a bit different while celebrating the holiday the proper way-
sharing a pint of Guinness with someone dressed as a leprechaun with Irish food!
Corned beef, boiled potatoes, and cabbage never appealed to me plus it all seemed a bit obvious. Instead, I went for something simple, tasty, and quick while using quintessential Irish ingredients. The best part is I was able to make this whole meal for under $10. Save that pot of gold for something else..er..okay, and I’m done with silly St. Patty’s Day jokes.
A couple of notes before I get started with the recipe sharing business:
- This is my first time cooking with leeks, but I was forewarned of the extra work involved. Leeks are veritable dirt traps so be sure to clean them properly before you use them in this or any recipe.
- I couldn’t stand cabbage up until about a year ago. That was until I learned that cabbage could be absolutely wonderful if cooked with the right ingredients. I’d only ever had it raw in salads or cole slaw and it was usually too bitter for my tastebuds. Roasting them seemed a genius move and so simple. Plus they taste AH-MAZING!!!!
- This recipe can be adapted for vegans by simply eliminating the sour cream. I actually debated this myself when I saw just how creamy the soup was after the vegetables were pureed. The sour cream adds another layer of richness without being overwhelming, but the soup was wonderful without it.
- You’ll note the color of the soup is a little darker than normal. The vegetable stock I bought was tomato-based which I didn’t realize until I poured it out of the carton. This didn’t affect the flavor of the soup in a bad way, but just a heads up if you’re wondering why the shade seems off.
Now I normally include a nutrition factoids section in here, but I’m doing things a bit differently this time. Needless to say, my raison d’être remains the same: healthy cooking that doesn’t require a lot of fuss and is delicious. I think I accomplished that pretty well in my first pre-Spring go in the kitchen. 🙂
Servings 6-8 people
Serving size, approx 1 cup
- 2 leeks, cleaned, trimmed and sliced (white and pale green parts only!)
- 4-5 medium-sized yukon potatoes, peeled and diced
- 2 garlic cloves, minced
- 1 shallot, chopped
- 4 cups reduced-sodium vegetable stock
- 1 tbsp olive oil
- 1 tsp fresh thyme, chopped
- ¼ cup sour cream
- Salt and pepper
- 1 medium sized cabbage, 1″ thick slices
- Olive Oil Spray (or 2 tsps olive oil)
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp herbes de Provence
1. Prepare all vegetables by peeling, rinsing, and chopping as necessary. Preheat oven to 400°F.
2. Heat oil in a large pot or dutch-oven and add onions, garlic and leeks once hot. Cook at medium-heat for about 10 minutes or until onions are soft and translucent. DO NOT BROWN THE LEEKS!
3. Add the potatoes, stock, thyme, and salt and pepper to the onions. Stir everything together and reduce heat to a simmer. Place the lid and allow it to cook for about 20-30 minutes or until the potatoes are soft. Allow it to cool for 10 minutes.
4. While the soup is simmering, prepare cabbage on an oiled rimmed baking sheet and season both sides. Place in 400°F oven and cook for 40 minutes, flipping them over halfway through. Remove from oven once they’re caramelized and brown on the edges.
5. Working in batches, carefully place soup in a blender (or food processor), filling it halfway. Do not seal completely, remove the plastic nozzle in the middle and cover with a kitchen towel. Pulse it for several seconds about 3 times before pureeing it completely. Do this for each batch and place the soup in a separate pot.
6. Turn the heat on to low and stir pureed soup for several minutes. If you’re going for a vegan version of this dish then you’re done! If not then add the sour cream and continue stirring until it’s completely incorporated. Taste for seasonings and adjust as necessary.
7. Serve up a bowl of soup with several pieces of roasted cabbage. Garnish with chopped spring onions. Done!
I hope you enjoyed the recipe. I’ve slowly been making my way back into the kitchen, experimenting with new dishes and finding some of that creativity with food that I enjoy so much. This time I managed to get it on camera and onto this blog to share it with all of you, and I couldn’t be happier.
If you tried the recipe, let me know what you think! I’d love to hear your comments and suggestions below or on Facebook and Twitter!
recipe adapted from Eating Well magazine