Allium Stew

Once the borscht was finished off, I made up a batch of my potato-leek soup. My version of this simple classic has been changing over the years, moving away from traditional definition so far as to be renamed: Allium Stew.

    6 large leeks
    2 large white onions
    2 heads garlic
    4 Yukon Gold potatos
    1/2 pound butter
    2 quarts chicken stock
    salt, white pepper, cinnamon, nutmeg

Trim Leeks rather deeply; remove rootlets and most all the green portion, leaving 3″-4″ of white leek intact. Peel off the outer layer. Th goal here is to avoid any tough leaves, and preserve a pale/mild colour.
Slice trimmed leeks lengthwise, then finely slice crossways. Collect cut leeks into a large bowl brimming with cold water, agitate well, then allow to soak; this is to get any sand in the leeks to settle out.
Trim, peel, and small-dice the onions. Peel and small-dice the potatoes. Trim and peel all the garlic cloves.
Melt the butter in a large pot, and hold over medium-low heat. Run all the garlic through a press into the butter, followed by the onions. Double-check the leeks for sand, then shake off the excess water and add them to the pot. Add a pinch of salt. Cover and sweat the alliums until they reduce in apparent volume by about a third.
Now season with another pinch of salt, a few grinds of white pepper, a bare shake each of cinnamon and nutmeg.
Mix up well, raise heat a little to get the butter bubbling, then add the stock. Let the stock come up to temp a bit, then in with the taters. Add a quart or more of water as you go from here.
Barely simmer until potatoes are just getting fork-soft, then off the heat and run the whole works through a food processor and/or work it over with a stick-blender. Back onto medium heat and stir away any mealiness. Hey, maybe there’s a better cooking schedule here, but this is just how I’ve been doing it… Suggestions welcome.
My favourite part of this is that there’s no cream/milk, and I don’t think it needs it. Enjoy!

  1. mom’s avatar

    I suggest you can use less butter… say half that amount. You can still have the flavour without the calories.

    I’ve been doing this with the borscht and it truly tastes just as good with less butter and I use plain yogurt instead of sourcream.

    It sure sounds good though… yummy potatoe leek soup! How did the smoked turkey turn out?


  2. osteoderm’s avatar

    Um, this IS 1/2 the butter… I totally broke my own rule of starting every soup recipe with, “So you take a poundabuddah…”.


  3. mom’s avatar

    good to see you are evolving…. love you



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