Sorry, no pictures of the soup, only the mushroom/shallot sauteeing stage of the leek soup.
This was another test run for an upcoming holiday feast. A couple weeks ago I made several quarts of chicken stock, which I thought would last forever, but somehow I've managed to use almost all of it already. But that's OK, it gives me an excuse to make more. This soup was delicious, but a little too salty, so go easy and let people add salt if they want more. Whole Foods finally opened here in Sarasota, which has thrilled all of us. My roommate got a job there today, so I smell a sweet 20% discount coming down the pike. Anyway, that's where I bought the chantarelle mushrooms and organic leeks, and Liz contributed some imported, dried porcini mushrooms. Shallots too! Check the "comments" for the recipe.
And because there haven't been any monkey pictures lately:
He looks a little bit like Shane MacGowan from The Pogues. Don't believe me? Check out this picture.
Here are some very interesting facts about proboscis monkeys, courtesy of animalplanet.com:
Proboscis monkeys are only found in the islands of Borneo in Malaysia.
They are also known as "Dutchman monkeys," in a somewhat irreverent nod to the region's former colonial rulers. Locals thought the two groups resembled each other — both had large, red noses and potbellies!
Their partitioned stomachs are equipped with fermentation chambers in which the digestion of leaves is facilitated by special bacteria.
Adult males sometimes reign over harems of 10 or more females.
Well, you know what they say about guys with big noses.
2 comments:
Leek and Mushroom Soup
Serves 4
3 large leeks (white part and an inch or two of green)
5 cups chicken stock
2 sprigs rosemary or thyme
3 Tbsp unsalted butter
1/4 cup heavy cream (watching your fat? Go with less or no cream, it'll still taste great)
s&p
2 shallots, sliced
2 cups chantarelle mushrooms
1 cup porcini mushrooms (you don't have to use chantarelle or porcini--oyster and/or shitake would be good. Portabello? Not so much)
5 tsp olive oil
fresh parsley
1) Halve the leeks lengthwise and braise in a shallow pan with the stock and the herb. Cover and simmer over medium-low heat for 20-25 minutes. Remove and discard the rosemary or thyme. Take the leeks out and chop into small pieces
2) Puree the leeks, all of the stock, and the butter in a blender until creamy. Add the cream and cook the soup in a medium saucepan over medium-low heat for 5-10 minutes, season with s&p.
3) Sautee the shallots and mushrooms in a saute pan over medium heat for 6-8 minutes
4) spoon some of the mushroom/leek mixture into each bowl and pour in the soup. Chop the parsley roughly and sprinkle a bit over the top. Serve with good crusty baguette. Yeah!
I'm Here in Manchester England and Im Going to make that soup tonight it sounds a delish dish!! Thanks
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