A great time of year to make a potato leek soup. These vegetables are plentiful and very affordable.
3 tbsp. vegetable oil
3 leeks (use the white & light green parts) thinly sliced
1 rib of celery and 1 carrot
1/2 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper
3 Yukon gold Potatoes (2 lbs.) peeled and chopped
4 cups chicken or vegetable stock
4 cups strongly brewed Lapsang Souchong ( 10 tsp. tea steeped in 4 1/2 cups of boiling water for 5 minutes. Strain tea & measure 4 cups.)
Brew tea and set aside to cool slightly while getting the rest of the ingredients ready.
In a Dutch oven heat oil over medium heat and sauté leeks, celery, carrots, salt, thyme and pepper; stirring occasionally until softened, about 8 minutes. Add potatoes, stock and tea. Bring to a boil, reduce heat and simmer until potatoes are tender, about 25 minutes. Let cool slightly. Puree soup in batches in a blender and strain into a clean pot. Add more salt to taste if required. Makes approximately 10 cups.
Lapsang Souchong Black Tea
Not for the faint of heart this Lapsang Souchong. A tea with full-bodied, smoky flavour and a reddish liquor. Great on a cold damp winter’s night.
Item No: 4830