The Test Kitchen at Dig This Headquarters has been all abuzz with the institution of "Soup Sundays". Starting with leeks, potatoes and chicken broth, we have made: Leek and Potato Soup (duhhh...), Watercress Soup, Spinach Bisque, and the afore mentioned Butternut Squash Soup.
Want some? It's pretty easy... Start with trimming 3 leeks (just the white or lightest green part) and 2 medium sized peeled potatoes chopped up. Saute those in oil for 5 minutes, then pour in 64 ounces of chicken broth. Simmer that for 20 minutes and blend it all up to make it nice and smooth. Put it back into the pot to simmer for another 20 minutes so all that flavor can get happy together. Taste it and you'll see it needs salt and pepper. Add a little bit (teaspoon of salt, couple dashes of pepper) and taste it again.
You just made leek and potato soup. It's really good. You're getting veggies and comfort. Serve it with bread and you can make that a meal. I did the leek and potato soup and added shredded cheese and crumbled bacon to the bowl and it was freakin awesome!
Add peeled butternut squash before you do the simmer part and you've got butternut squash soup. (I cut up the squash and scooped out the seeds. Then put it in the oven at 350 for 20 minutes first. Makes it easier to deal with.)
It's easy, it's tasty, and chicks dig that.
Copyright © 2012 Douglas Shumaker
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