Served Hot or Cold
I was amongst the tens of thousands of maple syrup lovers who flocked the 49th Annual Elmira Maple Syrup Festival, in Elmira, Ontario, today. It’s said to be the World’s Largest One Day Maple Syrup Festival.
It is difficult to say how many people attended, but I know I spent a great part of the day, excusing myself because everybody was bumping into everybody else. We could hardly walk. Sometimes it got a bit exasperating and annoying. It’s estimated that over sixty thousand people attend this festival every year. What do sixty thousand people actually look like??
Anyway, our pancakes were literally floating in soups of maple syrup, and this was further enhanced with dollops of butter. It tasted very nice but I doubt if one can eat this way on a daily basis. As this was just a one-day event, we literally drank the maple syrup and gobbled up numerous pancakes. I probably will not eat pancakes for a fortnight or maybe for another month. Who knows, maybe tomorrow I shall wake up to whisk more pancakes!
After drowning in sugar and butter, the whole day, I have decided to be a little civilized and so I shall be sharing a recipe for Leek and Potato Soup. Leek and Potato Soup?? what a big contrast! From mouthfuls of brown, sticky, goodness, to Leek and Potato Soup?
Don’t worry I made this soup in the middle of the week and I enjoyed eating it, then. I hope you will like it too. Don’t think about the maple syrup…
Leek and Potato Soup
Preparation time: 20 minutes; Cooking Time: 35 minutes; Serves: 4
- 2 tablespoons extra virgin olive oil
- I large onion, peeled and chopped
- 500g (1Ib) potatoes, peeled and diced into cubes
- 2 bay leaves
- 500g (1Ib) leeks, trimmed, sliced down the centre, washed and sliced into rings
- 2 stalks celery, strings removed, and finely sliced
- Salt and freshly ground pepper to taste
- 600ml (2⅓ cups) vegetable or (chicken stock for non-vegetarians)
- 150ml (⅔ cup) milk
- 150ml half and half cream (10% cream)
- ½ teaspoon nutmeg
- Leek or chives, or cheese to garnish
- Heat a large pan over medium heat and add the olive oil. Add the onions. diced potatoes, and bay leaves and cook for 5 minutes.
- Add the sliced leeks, celery, and salt and pepper to taste, and continue to cook for a further 5 minutes.
- Add the stock and bring to the boil. Cover the pan, reduce the heat and simmer for 15 minutes or until the potatoes are cooked. Discard the bay leaves.
- Remove the soup from the heat and set aside one third of the potatoes. Blend the remaining soup until smooth. Add the milk and continue blending to combine.
- Return the blended soup to the pan and and stir in the cream, nutmeg and the reserved potatoes. Heat gently, stirring occasionally with a wooden spoon, until piping hot but not boiling (otherwise cream may curdle). Adjust seasoning and serve.
Points to Note
- This soup can be served chilled in summer (vichyssoise).
- Variations to the soup: substitute ½ cup stock with white wine; add a dash of Tabasco or red chilly sauce;
- Last Updated: 12 June 2019
Step By Step Photos
Please, always remember to assemble all ingredients before you start.
Wash the leek thoroughly and slice into thin rings.
Heat a large pan over medium heat and add the olive oil.
Add the onions, diced potatoes and bay leaves and cook for 5 minutes.
Add the sliced leeks and celery
and continue to cook for a further 5 minutes over medium high heat
Add the stock and bring to the boil.
Cover and simmer for 15 minutes or until the potatoes are fully cooked.
Remove 1/3 of the potatoes and set aside. Blend the remaining soup until smooth
Add the milk and continue blending.
Return the blended soup to the pan and stir in the cream and nutmeg. Add the reserved potatoes and heat gently, stirring occasionally with a wooden spoon, until piping hot but not boiling (otherwise cream might curdle). Adjust the seasoning.
Serve the soup, with whole wheat bread and garnish with leek.
Or serve with white bread, if you prefer. I enjoyed eating this soup, and I hope you will too.
myfavouritepastime.com Last Updated: 12 June 2019