Monday, April 5, 2010
This recipe makes about a cup of caramelized onions. you can start with one onion, but these are so good, i always make extra for use later on.
Cut the onions in half lengthwise, and discard the tops and bottoms, and the paper outer covering. Slice the onions thinly (half moon shapes)
Leek and Potato Soup
3 tablespoons olive oil
immersion blender, or a blender with a large cup)
1 yellow onion, julienned
2-3 large leeks, green parts discarded, white/light green parts chopped into half moons and soaked in cold water to remove any grit/sand.
3 whole, peeled garlic cloves
2 pounds Yukon gold potatoes, peeled and diced
32 ounces vegetable stock (low sodium)
10 ounces heavy cream (omit if you want this recipe to be vegan. it will be almost as good)
salt and white pepper
are fork tender.
Using an immersion blender (or transferring soup in batches to a blender) blend the soup until smooth. Taste for salt and pepper, and add if needed. If you are serving immediately add the cream, and blend together until rich and smooth. Test again for salt and pepper, and add if needed. This soup is also excellent cold.
Garnish with caramelized onions.
Prepared pie dough (you can make your own, but i bought a pre made dough from the grocery store. it isn't cheating as long as the filling is awesome) and 1 pound of pie weights, dried beans or rice
5 egg yolks
1 cup sugar
6 tablespoons corn starch
1/2 tsp salt
1 cup water
1/2 cup whole milk
1/2 cup lemon juice and the zest of the 2 lemons
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
Meringue. (we like it piled high!)
6-7 large egg whites- room temperature
1/2 cup granulated sugar
Preheat the oven to 400
In a clean, dry mixing bowl. Add egg whites and cream of tartar to a mixer fitted with a whisk attachment.
Whip the mixture on high until foam is created. SLOWLY add granulated sugar, and continue to whip on high until stiff peaks are formed, and egg whites are glossy and firm but not too dry!
Add the filling to the shell and smooth.
Let cool completely, and then refrigerate if you can wait to eat it.