Monday, February 4, 2013

Leek and Thyme Soup

Happy Nom Nom Monday!  Today I'm cooking up a batch of Leek and Thyme Soup.

- 1/2 cup of butter
- 2 pounds of leeks
- 1 sprig of fresh thyme
- 1 pound of potatoes
- water
- 1 1/4 cups milk
- salt and pepper

Clean the leeks.  It's important to properly clean the leeks or your soup will be gritty.  Chop the leeks into 1/4 inch thick disks.  Clean the potatoes, and remove their skin.  Cut into one inch chucks.  

Melt the butter in a medium sauce pan on medium heat.  Add the leeks and thyme.  Cook until tender.

Add the potatoes to the pan, and cover with water.  Cover the pan, and let cook for 30 minutes.  Stir occasionally. 

Add the milk, and season with salt and pepper.  Stir, cover, and let simmer for another 30 minutes.  

Remove the thyme stem, and serve.  The recipe I was following suggested adding a tablespoon of heavy cream, and a small sprig of thyme to garnish.  I didn't have any heavy cream, so I skipped the garnish.  

This soup tasted great.  Next time I need to take better care to wash the leeks properly though.  It was a bit gritty, which made it hard to enjoy. Though I could tell the flavor would be worth making this again, and making sure to properly prepare the leeks.  

Happy Nom Nom Monday, chris!