Ingredients:
-4 leeks (about two pounds), trimmed, split lengthwise and cut into 1/4-inch rounds
-2 tablespoons unsalted butter
-2 tablespoons olive oil
-3 celery stalks, chopped
-1 pear, peeled, cored and chopped
-6 garlic cloves, minced
-1 1/2 pounds Russet or Yukon Gold potatoes, peeled and chopped
-6 cups chicken broth or vegetable broth
-1 teaspoon sea salt, plus more to taste
-1/2 teaspoon freshly ground black pepper, plus more to taste
-1 tablespoon freshly chopped rosemary or sage leaves
-1 cup (4 ounces) crumbled feta cheese, plus more for garnish
Directions:
-Microwave potatoes on high for a couple of minutes. Set aside to cool.
-Place leeks in large bowl or sink full of cold water. Soak for 10-15 minutes to remove sand and dirt. Carefully skim out leeks, leaving grit behind. Drain well.
-Melt butter and olive oil together in large suacepan or dutch oven over medium heat. Add leeks and cook, stirring often, until very tender, about 10 minutes. Reduce heat if leeks begin to brown. Add celery and cook, stirring occasionally to soften, about 5 minutes. Add pear and garlic. Saute for two minutes longer, being careful not to brown the garlic.
-Add potatoes, broth, 1 teaspoon salt and 1/2 teaspoon pepper and bring soup to a low boil over medium heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until potatoes are tender, 20-25 minutes.
-Cool soup before pureeing. Ladle half the soup into the bowl of a food processor or into a blender fitted with a metal blade. Blend until smooth. Return pureed soup to the pot with the remaining chunky soup. Stir to mix. Reheat on low.
-Remove soup from heat and stir in rosemary and/or sage and feta cheese. Serve wa
rm, topped with additional crumbled cheese.
rm, topped with additional crumbled cheese.Nutrition info: Unknown, but sure less than 350 calories per serving.
Cheers! Try a fruity white wine to bring out the taste of the pear. Try Overstone Sauvingon Blanc, for example.
Source: A good friend and soup guru.
Notes: The original recipe does not call for nuking the potatoes first, but I find if I don't
, they're a little too crunchy. If you have an immersion blender, you can use that rather than ladling half the soup into a food processor or blender. Just be sure to leave about half of it chunky to get the right texture. Also, the soup originally called for blue cheese instead of feta. Blue cheese is strong and feta is mild, so it depends on what your tastebuds crave. You could even try goat cheese, or any crumbled cheese, for that matter. If you are unsure exactly how to cut and clean a leek, check it out on Youtube. There are lots of helpful videos.
, they're a little too crunchy. If you have an immersion blender, you can use that rather than ladling half the soup into a food processor or blender. Just be sure to leave about half of it chunky to get the right texture. Also, the soup originally called for blue cheese instead of feta. Blue cheese is strong and feta is mild, so it depends on what your tastebuds crave. You could even try goat cheese, or any crumbled cheese, for that matter. If you are unsure exactly how to cut and clean a leek, check it out on Youtube. There are lots of helpful videos.
