New Potato Leek Soup
New Potato Leek Soup Recipe with Mustard Seeds and Cilantro
Introduction
New Potato Leek Soup is a comforting and flavorful dish that is perfect for a cozy night in. This soup is made with fresh new potatoes, leeks, and a variety of herbs and spices to create a delicious and hearty meal.
History
Potato leek soup has been a popular dish in European cuisine for centuries. The combination of potatoes and leeks creates a creamy and flavorful soup that is both satisfying and nutritious. This recipe has been passed down through generations and is a staple in many households.
Ingredients
- 1 lb (454 g) new potatoes, halved
- 3 small leeks, trimmed
- 1.5 tbsp butter
- 1 tbsp mustard seeds
- 1 onion, chopped
- 1 garlic clove, thinly sliced
- 0.25 cup white wine
- 1.75 cups vegetable stock
- 1.75 cups water
- 2 tsp nutmeg
- small handful of cilantro, coarsely chopped
How to prepare
- Halve the leeks lengthwise and then thinly slice them.
- Melt butter in a saucepan.
- Add the potatoes, mustard seeds, onion, garlic, white wine, and sauté for 5 minutes.
- Add vegetable stock, water, and nutmeg and bring to a boil.
- Reduce the heat, cover, and simmer for 10 minutes or until the potatoes are tender.
- Add the leeks and cilantro and simmer for 5 minutes.
Variations
- Add cooked bacon or ham for a smoky flavor.
- Stir in a dollop of sour cream or Greek yogurt for added creaminess.
- Garnish with chopped chives or parsley for a pop of color.
Cooking Tips & Tricks
Be sure to thoroughly wash and clean the leeks before slicing them to remove any dirt or grit.
- For a smoother soup, use an immersion blender to puree the soup before adding the leeks and cilantro.
- Adjust the seasoning to taste by adding more salt, pepper, or herbs as needed.
Serving Suggestions
Serve New Potato Leek Soup with a side of crusty bread or a fresh green salad for a complete meal.
Cooking Techniques
Be sure to simmer the soup gently to allow the flavors to meld together.
- Stir the soup occasionally to prevent sticking and ensure even cooking.
Ingredient Substitutions
Use regular potatoes if new potatoes are not available.
- Substitute chicken stock for vegetable stock for a different flavor profile.
Make Ahead Tips
New Potato Leek Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Presentation Ideas
Garnish New Potato Leek Soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of sour cream for an elegant presentation.
Pairing Recommendations
New Potato Leek Soup pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay.
Storage and Reheating Instructions
Store any leftover New Potato Leek Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Nutrition Information
Calories per serving
Each serving of New Potato Leek Soup contains approximately 200 calories.
Carbohydrates
Each serving of New Potato Leek Soup contains approximately 25 grams of carbohydrates.
Fats
Each serving of New Potato Leek Soup contains approximately 5 grams of fat.
Proteins
Each serving of New Potato Leek Soup contains approximately 3 grams of protein.
Vitamins and minerals
New Potato Leek Soup is a good source of vitamin C, potassium, and fiber.
Alergens
This recipe contains dairy (butter) and may not be suitable for those with dairy allergies.
Summary
New Potato Leek Soup is a nutritious and delicious dish that is low in calories and high in vitamins and minerals.
Summary
New Potato Leek Soup is a comforting and flavorful dish that is perfect for a cozy night in. This soup is easy to make and can be customized with your favorite herbs and spices. Enjoy this delicious and nutritious soup with your family and friends!
How did I get this recipe?
I distinctly remember the moment I stumbled upon this recipe for New Potato Leek Soup. It was a crisp autumn afternoon, and I was strolling through the bustling farmer's market in town. The air was filled with the enticing aroma of fresh produce and baked goods, and I couldn't help but feel inspired by the abundance of ingredients around me.
As I made my way through the market, I came across a stall that was selling an array of vibrant leeks and new potatoes. The sight of those ingredients sparked something within me, and I knew that I had to create something delicious with them. I struck up a conversation with the farmer who was selling the vegetables, and she kindly shared her favorite recipe for New Potato Leek Soup with me.
She explained that the key to a truly flavorful soup was to slowly cook the leeks and potatoes until they were soft and tender, allowing their natural sweetness to shine through. She also recommended adding a touch of cream at the end to give the soup a velvety texture and rich flavor.
Inspired by her words, I hurried home to my cozy kitchen and set to work on creating my own version of the soup. I carefully washed and chopped the leeks and potatoes, savoring the earthy aroma that filled the air as I worked. I sautéed them in butter until they were golden and fragrant, then added in some chicken broth and let the mixture simmer until the vegetables were perfectly cooked.
As I stirred the pot, I couldn't help but think back to all the recipes I had collected over the years. Each one was a treasure, a piece of culinary wisdom passed down from generation to generation. I had learned to cook from my own grandmother, who had taught me the importance of using fresh, seasonal ingredients and cooking with love and care.
I thought about all the times I had spent with her in the kitchen, watching as she expertly whipped up delicious meals with nothing more than a handful of simple ingredients and a sprinkle of magic. She had instilled in me a passion for cooking and a deep appreciation for the beauty of a well-made meal.
As the soup bubbled away on the stove, I added in a splash of cream and a pinch of salt and pepper, tasting and adjusting the seasonings until it was just right. The aroma that wafted from the pot was intoxicating, a tantalizing blend of savory leeks and creamy potatoes that made my mouth water.
Finally, I ladled the soup into bowls and garnished it with a sprinkle of fresh chives and a dollop of sour cream. I sat down at the table and took a sip, savoring the comforting warmth of the soup as it filled me with a sense of contentment and satisfaction.
As I savored each spoonful, I thought about the farmer at the market who had shared her recipe with me. I felt grateful for her generosity and for the simple joy of discovering a new recipe that would surely become a favorite in my own kitchen.
And so, as I finished my bowl of New Potato Leek Soup, I knew that I had stumbled upon a culinary gem that would be cherished and enjoyed for years to come. It was a reminder of the power of good food and good company, and a testament to the magic that can be found in a humble pot of soup.