For anyone who knows me, they know I love food. I especially love amazing food, that isn’t filled with what I deem “shit”. Shit translates to me, preservatives or lots of margarine. It needs to hold it’s own while still having good nutrition. Being in a swing of Vegetarian means it needs to pull double duty – tastes good and is filling. That’s usually my problem with smoothies is that they don’t fill me up and I’m still irking for something solid. Soup tends to be the most comfortable way for me to tackle my problems of needing food.
If you follow me on Pinterest, which I wholeheartedly recommend because you never know when something awesome will pop up, I recently pinned a soup from a good friend of mine to make later. It was only appropriate to try to make it today – and by golly, we had a winner.
With that as my jumping off point, I started to tweak it just enough to fit my diet and my food preferences.
This was by far the most challenging part. I’ve never worked with leeks before, and it wasn’t until a week ago that I had eaten anything with leeks in it. They’re a member of the onion family, and are basically like a giant green onion with a much softer flavor. The original recipe calls for only using the white & light green part. But only buying one leek (it was about the size of my arm) meant trying to find a way to use the rest of it. A bit of research showed that if I started with the darker parts being cooked and then adding the rest, it would soften up plenty.
From there, everything vaguely followed the recipe… I think the only thing I changed was using two types of potatoes for variety and only using vegetable stock. It took a lot longer for it all to simmer down until I was ready to blend part of it, about an hour total on low, but I ended up having a much higher quality taste in the end than I would have with rushing it.
Now, at this point I tasted it and it definitely was missing something. I wanted to have it creamier, unlike the canned soup I had purchased last week. I added about half a cup of whole milk to what I was blending until it was completely smooth.
When it was reintroduced to the pot it was still a bit thin, so the lid was replaced for a good 20 minutes or so while it simmered down a bit more. Right about now was when I added roasted garlic (which isn’t on the original recipe), the listed spices and just a tiny bit of parmesan.
Looking back I did forget to add in the tabasco. Now I’m not overly fond of tabasco — it’s taste just doesn’t really roll with me. We have chipotle tabasco in the house but I normally reserve that for eggs – so I’m gonna experiment with the leftovers to see what sort of sauce will go best with it. I also have Sriracha in the fridge which could be good… I guess we’ll find out the hard way, eh?
And here’s the end of it — the soup with my choice of ale for the week, a Sam’l Smith fruit ale.