Another recipe from my favourite book, recipe Williams-Sonoma Soup of the Day. This time it is the Potato and Leek Soup with Blue Cheese from January 28.
This is a great recipe that takes your standard potato-leek soup to the next level. The soup is thick from the starchy potatoes and creamy from the little bit of blue cheese. The leeks give the soup that subtle onion flavour that adds a bit of heat and freshness to the soup. The soup will look absolutely revolting once it is done, discount resembling a Dickensian sludge. But unlike that sludge, treat it is absolutely delicious and worth making again.
Today you get something special: a peek into what Taste Buddies would be like if GC wrote this blog. Last week GC made a delicious broccoli leek soup (Williams-Sonoma – March 5) because I didn’t have time to during the week. As you will see, GC is much more deligent about his cooking and blogging – he photographed every step of the process.
This soup was delicious. The soup retains the texture of the broccoli florets and has subtle undertones of leek. Leeks are a great alternative to onion as they have the same onion flavour, but are sweeter and fresher, a nice mix between green onion and yellow onion.
The garlic croutons add a nice crunch but quickly dissolve into the soup. The sour cream and chives taste fresh and cool, tasting and reminding you of spring. This is the perfect soup to usher in the start of spring and I want to thank GC for doing such an amazing and delicious job!
Recipe and photos are below the cut – happy munching!
Meals in Minutes: Tomato Soup. Image from the cookbook.
1. This soup is everything a tomato soup should be: warm, roasted, with hints of basil and completely rustic. The tomatoes taste as if they were freshly picked off the vine by Nonna. It is hearty, healthy and full of vegetables.
2. We paired this soup with grilled cheese made using caramelized onion cheddar. It was delicate, creamy and with perfect hints of onion. I opt for using flavoured cheeses when making the basic grilled cheese in lieu of adding other ingredients (have a mentioned that April is apparently grilled cheese month? More on that later).
3. Add a dollop of creme fraiche or sour cream if you don’t want to be quite as decadent. Any soup that I can add sour cream for I am totally game for.
4. I also recent made Potato Leek soup using the recipe found here. It turned out extremely green on account of using too much of the leafy bit of the leek. It was ok, but not great. Next time I will have to bust out my Julie Child’s Mastering the Art of French Cooking for the first time and try her version of it. It uses heavy cream so of course it’s going to be infinitely better.