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A very different leek soup

2019-12-16

It doesn’t always have to be leek & potato soup. A few more ingredients change the nature of this soup completely, yet the leeks remain dominant.

The pictures tell the story.

INGREDIENTS

This is what you need for 3 quarts = 6 servings

• 4 oz. button mushrooms, sliced
• 2 ft. of leek whites, washed, shopped small
• ½ onion, chopped small
• 2 medium potatoes, diced
• 2 plum tomatoes, cored, chopped
• 1 cup ground meat, pan-fried brown
  I used ground bison
• a handful of spring lettuce mix
• S&P

optional:

• nacho peppers

Pic1: a very different leek soup

Directions

 

Pic2: clean, slice mushrooms
Pic3: add tomatoes
Pic4: add water + simmer

 

Pic5: add lettuce
Pic6: simmer more
Pic7: serve with nacho peppers?

• Stir-fry the ground meat, onion and mushrooms in olive oil for 5 minutes over high heat.
• Add remaining vegetables, up to 2 quarts of water / stock, S&P to taste.
  Ground bison meat, leek and potatoes were precooked,
• Bring to a boil. Reduce heat, cover and simmer 20 minutes over low heat.
• Puree part or all of the vegetables.
  I didn’t this time.
• Serve and enjoy. (Pic1)

Serving suggestion:

• Add 1-2 tbsp. of nacho jalapeños to each bowl for a nice spicy bite.

 

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