Spring is here–supposedly. Here on the West Coast (or shall we call it the COLD coast)–it still feels like soup weather, so I decided to share a recipe for another Irish-inspired dish.
In the photograph above, I served the soup with my Brown Irish Soda Bread (for which I posted the recipe on Friday) and an avocado, blueberry, almond and spinach salad, for which I’ll post a recipe later this week.
3 tablespoons olive oil
2 leeks, chopped
1/4 cup dry vermouth
32 ounces chicken stock
1 teaspoon dried thyme
2 pounds Yukon gold potatoes, peeled and chopped
Salt and pepper, to taste
Sour cream or crème fraîche
In a large saucepan over medium-low heat, sauté leeks in olive oil until translucent but not brown, about 7 minutes. Add vermouth and stock, thyme and potatoes, and simmer for 20 minutes, or until potatoes are tender. Transfer to a blender or food processor and purée. Season with salt and pepper to taste. Garnish with sour cream (or crème fraîche) and bacon crumbles, and serve.
Tina’s Tip: To cut down on steps–and extra dishes–I use an immersion blender to purée the soup right in the saucepan.
Recipe adapted from The Irish Isle.