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Recipes for Sharing
Creamy Potato Soup with Leeks and Thyme
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Nothing could be easier or more straightforward than this dish, but despite the simplicity it is stunningly good! I suggest using the thinnest asparagus stalks you can find. If using thick stems, they should be peeled first to ensure even cooking. The truffle oil is optional, but highly recommended as it adds a delectable, earthy nuance.
Prep Time : 5 minutes
Cooking Time :10 minutes
Serves : 6
Ingredients:
2 lbs fresh asparagus
2 Tablespoons truffle or olive oil
to taste salt and fresh cracked pepper
Step1
Preheat oven to 450°F.
Step 2
Wash asparagus and dry with a clean towel. Cut off one or two inches of stem ends and discard. If stalks are thick, peeling is recommended. If you own a peeler made by Good Grips, this step is a breeze.
Step 3
Drizzle truffle oil onto a baking pan and roll asparagus spears to coat. Arrange asparagus so that the stalks all point in the same direction (this will make it easier to serve). Asparagus should be in one layer, so use two pans if necessary.
Step 4
Sprinkle with salt and fresh cracked pepper; I like to use cracked sea salt but this is not essential. Place pan in the middle of a pre-heated oven and cook 10 minutes. Remove from oven and serve hot or at room temperature.
Creamy Potato Soup with Leeks and Thyme
Servings : 6
Cooking Time: 1 hour
Ingredients:
2 Tablespoons unsalted butter
1 medium leek, thinly sliced
1 small onion, minced
1 Tablespoon fresh garlic, minced
2 Tablespoons fresh thyme
6 cups low-sodium vegetable broth
6 cups Russet potatoes, peeled and cubed
1 bay leaf
2/3 cup low-fat sour cream
salt and pepper, to taste
Directions:
Heat the unsalted butter in a large pot or Dutch oven. Sauté leeks and onion in butter until tender. Add fresh thyme and garlic; cook 2 more minutes. Add vegetable broth, potato cubes and bay leaf. Bring this mixture to a boil; reduce the heat and simmer until the potatoes are tender. Remover the bay leaf. Purée this mixture with a hand-held mixer or in a food processor. Stir in sour cream and season with salt and pepper. Serve warm.
This soup is delicious with crusty bread and a crisp, green salad.