Categories: January2011, dill, healthy, leeks, soups
Ingredients
- 1 small bunch of fresh dill ~ .5 oz / 15 g
- 9 tablespoons extra virgin olive oil
- 3.5 pounds / 56 oz / 1.5 kg leeks
- 6 tablespoons unsalted butter
- fine grain sea salt
- 2 large, thin-skinned potatoes, thinly sliced
- 3 medium garlic cloves, thinly sliced
- 6.5+ cups / 1.5+ liters good-tasting vegetable broth, preferably hot
- toasted almond slices, for topping
- grated gruyere cheese, for topping
Directions
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Use a hand blender or food processor to puree the dill and olive oil into a creamy green emulsion. Set aside.
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Cut the dark, tough green leaves from the leeks, trim off the roots, and wash/rinse well. You can slice the leeks lengthwise to get inbetween the layers, or make a few rough chops and give them a quick soak, or whatever method you prefer. Use a food processor to chop the leeks in two batches. You can also chop them by hand, but I was in a pinch for time here, and the processor made quick work of this step.
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In a large soup pot, heat the butter and 5 tablespoons of the dill oil over medium-high heat. When the butter has melted and is bubbling, stir in the leeks and a couple big pinches of salt. Stir well, then cover. Cook, stirring occasionally, until the leeks soften up and collapse, 6 – 8 minutes. Now, stir in the potatoes and garlic and cook, uncovered, stirring regularly, for another 15-20 minutes or until the potatoes are very, very soft. If the leeks at the bottom of the pot are getting too much color, dial back the heat a bit more and be sure to scrape the bottom of the pan when you’re stirring. At this point you can mash everything with a potato masher or large fork. If you prefer a smoother soup, use a hand blender, but this soup is great a little on the chunky side. Stir in the hot broth, adjusting the amount based on whether you like a thick or thin soup. Bring back to a simmer, serve topped with almonds, grated cheese, and a generous drizzle of the remaining dill oil.