Potato Leek Soup

We made this recipe from Treehugger tonight:

2 large leeks
2 pound yukon gold potatoes, cubed
5 cups vegetable broth
2 cups water
1 tablespoon unsalted butter
1 teaspoon minced fresh dill
1/4 teaspoon white pepper
1/4 cup dry white wine
1/4 cup whipping cream (optional)

1. Remove the leeks' root and tough outer; halve lengthwise.

2. Soak in 10 cups of water with 2 tablespoons of white vinegar for 30 minutes.

3. Rinse well and chop.

4. Melt butter in a large stock pot over a medium-high heat.

5. Add chopped leeks, cook till softened.

6. Add the remaining ingredients.

7. Simmer over a medium-low heat until the potatoes fall apart (about 1 hour).

8. Remove from heat.

9. Using an immersion blender, puree to desired thickness.

Changes: We used 3.5c Veg stock and 1.5 cup Chicken stock (since we ran out of veg stock and had to replace the remaining portion). We used dry dill, same quantity (so it imbued more flavor). We used whipping cream, and added it just before pureeing. While pureeing it seemed a bit thin, so I thickened it with 2 tsp of Arrowroot.

Instead of white wine, we used a New Belgian trippel to deglaze the pan after the leeks had sauteed.

We served it with sourdough bread for dipping, and garnished with the chives.

This soup was EXTREMELY delicious. It was hearty, and has left me feeling very full for the relatively low caloric content.

Ravioli

Ravioli: 2-21-2011

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Yields: 52 ravioli

Prep Time: hours

Cook Time: minutes

Original Recipe Source : Mashup of things in On Cooking, Volume 3

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Suggested Hardware:

Rolling pin Pot Whisk

Floured surface Bowl

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Ingredients

1/3 of Pasta Dough Recipe, prepared. Ricotta, prepared from recipe Green onion, finely chopped Garlic Olive oil, for sauteing

1/2 block Cream Cheese ½ c Half and Half Butter, for brushing Parmesan

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1. Prepare Ricotta in advance
2. Prepare Pasta Dough as directed
3. Saute Green Onion and Garlic, until the Green Onion is softened
4. Fold cream cheese into Ricotta
5. Stir Green Onion into Cream Cheese and Ricotta mixture
6. Add half and half, whisk until a fluffy but textured mixture forms
7. Set a large amount of water to boil in a big pot.
8. Roll out dough into suitable shape (for me this shape was what would fit across the Perogi maker) fairly thin. I used 1/8th of the ravioli dough for each set of 6.
9. Fill with mixture, and seal
10. Place ravioli in boiling water and cook until they begin to float.
11. Serve brushed with butter and sprinkled with parmesan, or in marinara.

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Special Notes

Make sure you have a LOT of time for this.

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