Potato Leek Potage

Hopefully it's just the change of season but I don't want to eat salad these days.  Raw vegetables are mostly unappetizing, or if a carrot, edible but slightly stomach churning into almost an...ache.  Oh, and I don't feel like cooking much either.  What is happening?  It's a minor crisis of the kitchen...

I tried this easy potage (a thick soup) to lighten the mood - one pot, six ingredients, herbs and seasoning.  Forty minutes later and it's country delicious.

Potage
(serves 4-5 people)
5 small potatoes
1 extra large leek (or 2-3 smaller ones)
3 small turnips
1 1/2 tablespoon of unsalted butter
5 cups of vegetable stock
1/4 cup of cream
thyme
salt and pepper

Scrub, rinse and chop the potatoes and turnips into small pieces.  Slice the white part of the leek lengthwise, clean out the layers of dirt, and slice thinly.

In a large pot melt the butter over medium high heat then add the vegetables.  Cook, stirring for about 3 minutes.  Add 1/2 cup of stock or water.  Cook for a further 5 minutes.  Add some thyme and salt and pepper.  Then add the remaining stock - there should be about one inch of liquid above the vegetables.  Bring to a boil then simmer for at least 25 minutes until vegetables are tender.  You can keep cooking them for another 15-20 minutes to further reduce the liquid and watch the potatoes start to crumble.  Stir in the cream at the last few minutes.  Taste for seasoning and then serve.

I served the soup with savoury crackers and soft cheese on the side.

Recipes for my Readers

Rapid Fire Round: 

Pick a food you want to eat, inspired by each country
(in order of SJ's highest audience numbers) 

USA
image by Hannah Romeo

Canada
recipe by Massimo Capra

Netherlands
recipe by Food Pornographers

Slovakia
recipe by What's Cooking in Your World?

Australia
recipe by What Katie Ate

Switzerland
recipe by Poppy

France
recipe courtesy Good Food

United Kingdom
recipe by Jamie Oliver

Greece
recipe by The Three Cheeses

India
recipe by Food Happy

It's food magic: Thai Coconut Soup

I was near Ryerson/Gerrard East last week and hungry for something resembling hope.  I found this recommendation by Frank for Thai food on blogTO.  I walked over but there were no seats available.  I left, hungry, and determined to return (the lemongrass and chile aromas were incredibly inviting).

I was in the exact same part of town the next day trying to see the fashion show by graduating students at Ryerson.  I managed to not see the show (sold out) but there happened to be a table free at (my new favourite low key restaurant) Sukhothai. I ordered a small bowl of Tom Kha Gai soup and Tapioca for dessert. 

Two nights ago I made my own version of the soup for me and Nick.  He went crazy for it!  Said it was the best soup he's likely ever had. And I happen to agree it is nothing short of food magic. 

Ingredients:

one can of coconut milk

two cups of veggie broth (or more, depending on how diluted you like it)

brown mushrooms, quartered

sugar snap peas

one medium tomato, cut into eighths

half a block of firm tofu, cubed

one tablespoon of fish sauce

three or four pieces of peeled fresh ginger

one garlic clove, diced

one stalk of lemongrass, tender parts only, diced and crushed

one or two tablespoons of red curry paste

one or two tablespoons of red chile paste 

small handful of cilantro, chopped

olive oil

Preparation:

Lightly sauté the mushrooms, peas, and tomato in a bit of oil and set aside.  Heat the coconut milk and broth in a large pot until simmering.  Add the ginger, garlic, lemongrass, fish sauce, and tofu and cook for three minutes.  Add the sautéd vegetables and cook for two minutes.  Add the curry and chile pastes, taste and add more if you like, then serve with cilantro garnish.

(you could also make the classic version using chicken stock and chicken breast instead of tofu)