The following recipe from Christine Datian recently appeared
in The Armenian Mirror- Spectator newspaper (page 11). While not an Armenian dish, it is a
comforting soup perfect for any day of the week.
in The Armenian Mirror- Spectator newspaper (page 11). While not an Armenian dish, it is a
comforting soup perfect for any day of the week.
 |
| Christine Datian’s Mashed Potato and Leek Soup (Photo credit: Unknown) |
Mashed Potato and Leek Soup
Serves 4
Ingredients:
4-5 baking potatoes, washed and diced into 1/2 inch cubes,
peeled or unpeeled
peeled or unpeeled
1 stick unsalted butter (1/2 cup)
Olive oil, about 1/4 cup
6 large leeks, white parts only, sliced in 1/4 inch slices
and thoroughly washed
and thoroughly washed
2-3 cloves garlic, mashed
1 large white onion, finely chopped
Kosher or sea salt to taste
Fresh black or white pepper to taste
1/2 teaspoon dried lavender (optional)
Dash of nutmeg
6-8 cups low sodium chicken or vegetable broth
1 1/2 cups heavy cream (more to taste)
1 cup finely chopped flat leaf parsley, as garnish
1/2 cup chopped scallions and chives, as garnish
Crumbled cooked bacon, as garnish
Parmesan cheese, as garnish
Preparation:
In a large soup pot, combine the butter and olive oil over
medium heat and stir until the butter starts to bubble. Sauté the leeks and the garlic until they are
softened. Add the onions and sauté until the onions are translucent. Add the
salt, pepper, lavender (if using), nutmeg, and stir. Add the diced potatoes and cream, toss a few
times, and cook for 5-8 minutes longer.
medium heat and stir until the butter starts to bubble. Sauté the leeks and the garlic until they are
softened. Add the onions and sauté until the onions are translucent. Add the
salt, pepper, lavender (if using), nutmeg, and stir. Add the diced potatoes and cream, toss a few
times, and cook for 5-8 minutes longer.
Add the broth and bring ingredients to a full boil; reduce
heat and simmer (uncovered) until the potatoes are softened. Using a masher or an immersion blender, mash
some of the potatoes at this time, leaving some lumps if you like.
heat and simmer (uncovered) until the potatoes are softened. Using a masher or an immersion blender, mash
some of the potatoes at this time, leaving some lumps if you like.
Toss in half the parsley and adjust the seasonings, adding
more cream or broth for the desired consistency. Cover and cook on medium low heat until the
potatoes are fully cooked and soup is blended.
more cream or broth for the desired consistency. Cover and cook on medium low heat until the
potatoes are fully cooked and soup is blended.
Serve soup hot garnished with crumbled bacon, chopped
parsley, scallions and chives. Soup may
be topped with fresh Parmesan cheese and a drizzle of olive oil, if desired.
parsley, scallions and chives. Soup may
be topped with fresh Parmesan cheese and a drizzle of olive oil, if desired.
Special Note: Christine’s recipes have been published in the Fresno Bee,
Sunset and Cooking Light magazines, and at http://thearmeniankitchen.com/.
Sunset and Cooking Light magazines, and at http://thearmeniankitchen.com/.
For Christine’s recipes that have been published in Sunset
and Cooking Light magazines, go to: http://www.myrecipes.com/search/site/Datian
and Cooking Light magazines, go to: http://www.myrecipes.com/search/site/Datian
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