Winter Potato-Leek Soup
- 1⁄4 cup (60 mL) butter
- 3 large leeks (white parts only), thinly sliced
- 1⁄4 cup (60 mL) all-purpose flour
- 7 cups (1.75 L) water
- 7 med. Yukon Gold potatoes, peeled, halved and thinly sliced
- Salt and pepper to taste
- 1 cup (250 mL) whipping or table cream (35% or 18% MF)
- Finely chopped parsley for garnish (optional)
1. In a large pot, melt the butter over low heat. Add the leeks. Cook, covered, until the leeks have softened, about 5 minutes.
2. Stir in the flour. Cook, stirring, for 1 minute.
3. Gradually add the water, stirring constantly to avoid lumps.
4. Add the potatoes and salt and pepper to taste. Bring to a boil, stirring constantly.
5. Reduce the heat and simmer, covered, until the potatoes are tender, about 35 minutes.
6. Add the cream. Simmer until heated through.
7. Ladle up steaming bowlfuls and scatter with parsley (if using). Bon appetit!
Makes about 6 servings
This soup is one my sisters and all I remember as a favorite when we were growing up. The simple ingredients combine to create great flavor. Our mother says she used cream, from an elderly aunt who got it from nearby Hutterite farmers, so heavy it had to be spooned out of the jar! The soup makes a great base for all sorts of add-ins: frozen peas and corn, shrimp or firm fish are all good.
—Sharon Hapton
Winter Squash Soup
Susur Lee, Celebrity Chef/Owner, Lee Restaurant, Toronto
- 2 Tbsp (30 mL) pumpkin seed oil
- 2 cups (500 mL) peeled, seeded and cubed butternut or Japanese kabocha squash
- 2 Tbsp (30 mL) finely chopped onion
- 1 Tbsp (15 mL) diced celery1⁄2 tsp (2 mL) minced garlic
- Pinch grated nutmeg
- 3 cups (750 mL) chicken or vegetable stock or carrot juice
- 1/4 cup (60 mL) white wine
- Salt and white pepper to taste
- 1 Tbsp (15 mL) finely diced English cucumber for garnish
- 1 Tbsp (15 mL) roasted pumpkin seeds for garnish
- 2 tsp (10 mL) honey for garnish
1. In a large pot, heat the oil over medium-low heat. Add the squash, onion, celery, garlic and nutmeg. Cook, stirring often, until the onion has softened.
2. Add stock and wine and bring to a boil.
3. Reduce the heat and simmer, covered, until the squash is tender, about 20 minutes.
4. Puree the soup until smooth. Reheat gently. Season with salt and pepper to taste.
5. Ladle into bowls and garnish each portion with diced cucumber, a sprinkling of pumpkin seeds and a drizzle of honey.
Kabocha squash is a Japanese vegetable that resembles a squat green pumpkin. Its pale orange flesh is similar in texture to pumpkin but much sweeter. Look for it in specialty produce or Japanese grocery stores.
