Until last year I was never really a soup person. But then I discovered the purée method to soup making and it's now on the menu every week. This is also a great way to make creamed soups without actually using cream, thus cutting your heart a break it will certainly thank you for. The secret is root vegetables. Potato, carrot, and parsnip make for the best textures; whatever else you add will create the flavours. This is a winter/spring medley I've developed a particular fondness for.
POTATO-LEAK SOUP
2 tbsp butter; small chopped red onion; large chopped leak; 3 cubed white potatoes; S&P; 4-5 cups chicken stock; 2-3 bay leaves; 5-6 sprigs of thyme; juice of half a lemon
The easiest recipes in the world are soups and they're also the most forgiving, so this is really your moment to experiment. Sauté the red onion and stock in butter (with a splash of olive oil) until soft, add potatoes. Season and stir. Add chicken stock and lay bay leaves and thyme on the top. Bring to a boil and reduce to a simmer; cover and simmer for about 20-25 minutes or until the potatoes are very soft. Have a large heat-safe bowl on-hand. Remove thyme sprigs and bay leaves. In batches of about three ladles at a time, puree the soup in a blender for about 20-25 seconds per batch at medium speed and pour into the bowl. Once all the soup is puréed, return to the pot and add lemon juice and some dried or fresh cilantro to garnish.
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