Monday, April 21, 2014

Onion quandary

What to do when this is the last batch of onions you harvest???
Pair them with leeks and potatoes.
Ta dah - bliss in a bowl.

Very informal leek/onion/potato soup recipe
based on one found at The Splendid Table website...
  • 3 cups of leek and white of onion (ratio of onion to leek can vary; total of combo should equal 3 cups)
  • ~ 3 cups peeled potatoes, chopped into cubes
  • 4 cups chicken broth 
  • 1 cup beef broth 
  • 1 - 11/2 teaspoons salt
  • 1/2 cup half and half or sour cream or creme fraiche
  • Oil for braising 

  1. Trim off root ends, keeping the leaves attached. Cut off tops so leeks are about 6 inches long. Slit each leek lengthwise in half and then in quarters. Be sure to wash under cold running water.  Spread leaves apart to rinse off any and all dirt.
  2. Lightly pan sear leeks in well heated oil.  Add onion whites and start to sear.
  3. Add broths.
  4. When broth comes to a boil add potatoes.  
  5. Lower mix to a simmer and cook until potatoes are tender.
  6. Using an immersion blender - go to town until soup is fairly smooth.  Use a sieve to filter out any stringy leek parts.
  7. Stir in dairy product of your choice.  Warm to a really low simmer.

I think you could add all sort of things to this.  James and I talked about turkey khelbasa, or some cooked carrots  - as long as they're not too sweet - for color, or delicate green beans. 
Goes well with a glass of wine, some Irish cheddar, and a toasted slice of hearty bread.

I know folks typically post the after image.  But our bowls were empty so you need to use your imagination.


  1. It's an enticing photo. I'm blender-less, but I'm going to try this anyway.

    1. A chunky version would taste just as good, I bet.