POTATO LEEK SOUP
or
How to Use Up That Corned Beef Stock from St. Patrick's Day!
So, you made a Corned Beef dinner yesterday for St. Patrick's Day? DON'T throw out the stock!!!! Use it to make this delicious soup!
INGREDIENTS
Stock from Corned Beef Brisket
3 Leeks, Cleaned and Sliced Bite Size
15 Small Yukon Gold Potatoes, Cut Bite Size
1 Sprig of Fresh Rosemary
1 Sprig of Fresh Thyme
1 Onion, Diced
1/2 Cup Sliced Carrots
2 Stalks of Celery, Chopped
Olive Oil
Salt & Pepper to Taste
Sour Cream or Creme Fraiche
Chives for Garnish
TOOLS
Knife
Stock Pot
Measuring Cups
DIRECTIONS
Sweat the onions, carrrots and celery in some olive oil in the bottom of your stock pot until slightly transparent.
Add the remainder of the ingredients to your stock pot and bring to a boil. Reduce heat and simmer until the potatoes are fork tender. Remove the thyme and rosemary sprigs.
If you like you can use your immersion blender to cream the soup at this point.
Serve up with a dollop of sour cream of creme fraiche garnished with a sprig or two of chives.
AMUSED SOUP
Another fun presentation idea for your Left Over Corned Beef and this Potato Leek Soup served up with a side of cucumber slices topped off with a little Balsamic and EVOO:
Now, my very next post will be using the leftover corned beef so stay tuned!!
From leftover Corned Beef to
No comments:
Post a Comment
Do you have a recipe you'd like to share? Do you like my recipes and my recipe cards? Let me know here - The Diva of Tiny Foods wants to know what you think!