I think last week went great. We served up warm potato soup and fresh baked bread. Despite baking 10 loaves of bread, we had run out by 6pm. I am always amazed how much bread you kids can eat. Next time we will make at least 15 loaves. We also tried to produce some blueberry cobbler, by half of the batches ended up as blueberry soup…a fancy restaurant would have charged double for that.
Ok hope everybody comes out next week when we will be dishing up a Moroccan loaf and couscous.
Serves 6 to 8
- 2 dried bay leaves
- 6 sprigs fresh rosemary, or 2 teaspoons crushed dried rosemary
- 4 sprigs fresh flat-leaf parsley
- 1 teaspoon whole black peppercorns
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 stalks celery, cut into 1/4-inch dice
- 6 leeks, white parts only, washed well, thinly sliced
- 4 shallots, diced
- 6 cloves garlic, minced
- 2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
- 8 cups vegetable stock
- 1 ½ cup soy milk
- Salt and freshly ground black pepper
- Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside. –Or just pick these out bu hand when the soup is done.
- Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.
- Working in batches, puree half the potatoes in a blender . Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.