This is the third in my series of asparagus recipes for spring - the first…
With tomorrow being St. Patrick’s Day, I’ve had Irish on my mind. Unlike many revelers on the Day of the Green, we’re not just Irish one day a year, The Don is of Irish/Scottish descent, his grandmother’s name was Bridgette O’Rourke – that’s about as Irish as you can get! So, besides the rustic, stick-to-your-ribs Irish Soda Bread I posted yesterday, I decided to cook something with another staple of the Irish diet, potatoes!
With only four ingredients, this soup is super easy to make and can be whipped up in a matter of 30 minutes, perfect for those years when St. Patty’s falls during the week and you’d still like to commemorate the day, even if it isn’t in the local pub 😉 Plus, it can be served hot or cold, if you fancy it during the dog days of summer. When served cold it is called Vichyssoise – which is an American invention according to Julia Child, in Mastering the Art of French Cooking. Simple + Sensational, sounds fancy, too!
Potato and Leek Soup
3 cups peeled, sliced potatoes
3 cups sliced leeks, white part only
1 quart organic chicken stock or broth*
1/2 cup buttermilk*
2 c. water
Simmer the potatoes and leeks in the chicken stock and water, partially covered, for 40 to 50 minutes or until the potatoes are tender.
Allow the mixture to cool. Purée the soup in a blender or food processor. Add salt and pepper to taste. That’s it!
Just before serving, add 1/2 cup buttermilk or pureed silken tofu* for vegetarian. Garnish with minced chives or parsley.
* Vegan/Vegetarian version: Vegetable broth and pureed silken tofu are easy substitutions.
Happy St. Patrick’s Day!
Enjoy these pics of the lush, verdant beauty of County Kerry from a trip to Ireland we took in 2007.