Tag Archives: leek

Leek and Potato Soup

Versão em português

Sopa de Batata e Alho Poró

Looking for a recipe to end the Soup Tertulias, I found one that I had pinned long ago. As it was from Chef John, it was sure to be good, right? So there I went to the grocery store to buy an ingredient I hardly ever use – leeks. There’s no special reason for not using them much, other than pure lack of habit!

But given that I don’t usually cook with leeks, I never have great expectations for the results. So you can imagine my shock when I realized how good this soup was! It was simply the best soup I’ve ever made – and one of the best soups I’ve ever eaten! It immediately gained comfort food status! ❤

To make this soup, you’ll need:

1 Tbsp olive oil
150 g bacon – Chef John used prosciutto, and a lot less than that, but we don’t do “just a little bit of bacon” around here. To veganize this recipe, he suggests using shiitake instead of bacon!
6 leeks – without the leaves
1.5 liters of beef stock – I used the homemade version, concentrated. To veganize the recipe, use homemade veggie stock − or the store bought one…
4 medium-sized potatoes
Salt, pepper, cayenne pepper
250 mL heavy cream – to veganize, use soy/rice cream

Sopa de Alho Poró e Batata

Chop the leeks into medium-sized bits and rinse them well to remove any little specks of dirt, which is really something we don’t want to taste in our soup…

Heat the olive oil in a thick pot and fry the bacon. When the bacon is halfway cooked, place the leeks and cook for 2-3 minutes. Add the stock, season with salt, pepper, and cayenne, and cook for about 30 minutes.

Meanwhile, peel the potatoes and let them soak in water, so they don’t turn brown. After the 30 minutes, add the potatoes to the pot and cook until they are soft – if you think you need more liquid, just add water!

When the potatoes are soft, use the blender (I used the immersion blender) to … blend the soup! Put the soup back in the pot, add the cream and heat it until it starts to boil. Serve immediately, thinking “omg did I just cook that? I’m so amazing, I should be on Masterchef, etc.” 😀 😀 😀

FREEZER: Like most soups, this recipe freezes pretty well. I just placed the cold leftovers in a Ziploc bag! When re-heating, I just used the immersion blender to pulse it a little bit, so it would regain the original texture.

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Salt Cod Quiche

Versão em português

Quiche de Bacalhau

Salt cod is a big deal in my family. We eat it for Christmas, Easter, special occasions, not-so-special occasions… Here in Uruguay, we can only find it around Easter. The worst thing is that it’s almost impossible to find nice thick pieces! Although it’s a bit of a pain to deal with thin salt cod, I buy it whenever I see it – did you say salt cod cakes? Bacalhoada? Basically anything with salt cod?

Looking for a different way of preparing it, I found this recipe on Receitas de Minuto. It was great – a much lighter way of eating salt cod!

For a 9-inch quiche, you’ll need:

1 cup flour

80 g cold butter, cubed

1 egg yolk

Pinch of salt

For the filling:

½ cup chopped onions or leeks

10 olives, give it or take

200 g salt cod, de-salted and shredded

1 cup heavy cream

2 eggs

Pepper, nutmeg, and paprika

Quiche de Bacalhau

Start by making the dough, which is basically the same as in the cheese empada. In a bowl, place the flour, salt, and butter. Mix the ingredients using a pastry cutter or your fingertips, crushing the chunks of butter until the texture resembles wet sand. Add the yolk and shape the dough into a ball. If you live in a dry area, you may need to add a couple Tbsp of water to be able to bring the dough together.

Roll the dough over a 9-inch round pan, pressing well on the bottom and sides of the pan. With a fork, unleash your inner murderer and prick the entire crust. Bake on a pre-heated oven for 15 minutes, remove from the oven and set aside.

While the crust cools, prepare the filling: in pan that fits all the ingredients for the filling, sautée the leeks/onions and olives with a bit of olive oil until they soften a bit. Add the shredded salt cod and season with pepper, nutmeg, and paprika. Taste for salt – you usually don’t have to add any!

Remove the pan from the stove, mix in the heavy cream, and let it cool a bit before adding the eggs – you want a quiche, not scrambled eggs! 😀

After mixing in the eggs, pour the filling over the crust and bake in a pre-heated oven for approximately 40 minutes, or until the filling is set and golden-brown. Wait a few minutes before slicing the quiche and serve with a nice green salad!