When the cylinders are in sync I will turn Fall Sunday’s into soup days. There’s something relaxing about prepping and simmering a bunch of ingredients together for an hour or two and then having a huge bowl just off the fire.
Today I made two different soups. One for dinner tonight and one for Kelly to have as a lunch choice during the work week.
So, the family soup was Roasted Potato Leek. Basically you roast the leeks and potatoes in olive oil for 45 mins or until brown then put the pan on two burners, add some white wine and chicken stock and reduce.
Take that mixture and either puree it in a food processor or use an immersion blender (if you don’t own one, you will). Put it into a soup pot, add more stock and cream and simmer. Serve with fresh chives or green onions.