We made it back to Elko on Monday evening. It was a long week away. Friday, we had leftovers. Saturday we had a meal from Whole Foods. Sunday Rob and I ate at the Blind Onion on the way back in Reno.
Last night I made a leek soup. This is what you get when you come home and there isn't much in the house. I've got to remember to turn the fridge down too, the veggies freeze in the drawers when there isn't much in the main part of the refrigerator.
So here goes: Cheesy Leek Soup
Two large leeks, cut into rounds, use only the white parts, particularly if they are partially frozen.
One medium onion diced
2 - 3 medium potatoes
1 bottle of good beer
3 cups of chicken broth
1 c water
1 tbs. minced garlic
olive oil
worchestershire sauce
1 cup of grated cheddar cheese
1 cup of shredded gouda or edam cheese
red pepper flakes
1 1/2 cups of half and half
Cook the potatoes in water with salt until tender.
Saute the leeks, onion, and garlic in two tbs of olive oil in your soup pot.
Drain the potatoes and add them to the soup pot, along with the beer, chicken broth, and water. Let this simmer for about 20 minutes and then add the worchestershire sauce. This is to taste. I added a lot, because I wanted that flavor. Probably up to 1 tbs. Take this off the heat and put it through the food processor to puree your vegetables. Now whisk in the cheese, the half and half and he red pepper flakes. Heat a few minutes on very low and then serve.
We had this with smoked herring open-faced sandwiches.
Take a baguette and cut it in half length wise. Slather a little dijon mustard on the bread, add the smoked herring, and a few slices of very thinly sliced manchege cheese. Very good and very good for you.
It's good to be home!
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