This is one of our family favorites as it has no cream, but tastes creamy, and can be vegetarian. (Joe makes this too!) Multigrain Boule from Red Hen Bakery. Dark chocolate almonds rolled in sea salt and Turbinado sugar for a sweet finish.
SUGGESTED WINE PAIRING: Sauvignon Blanc
POTATO LEEK SOUP
Vegetarian option, gluten-free & cream-free
6 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
4 Tbsp butter
4 cups water
4 cups chicken broth (or vegetable broth for vegetarian option)*
5 lbs potatoes, peeled, diced into 1/2 inch pieces
Marjoram - dash
1/2 cup chopped fresh parsley
4 teaspoons chopped fresh thyme, or 1 teaspoon dried thyme
Tabasco sauce or other red chili sauce
Salt & Pepper
1. Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
2. Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Serves 8-10
SALAD (Some of the ingredients from Bandera Grill's Macho Salad sans the rotisserie chicken and corn)
Herb salad
Cornbread croutons
Fresh figs
Cherry tomatoes
Goat cheese
Chopped almonds
Meyer lemon infused olive oil & sea salt
Loved it! You mentioned the soup might need salt, but I didn't think so. It had great leek flavor and was plenty zesty! I also loved the salad. That meyer lemon infused olive oil was amazing, and went well with the herbed goat cheese. Thanks for another great meal!
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