Who loves soup? I know I do! Although, I actually managed to forget how much I liked soup, and how easy soup can be to make. Last night I decided to try my hand at a slow simmered soup; last night I fell in love with making soup all over again. This is one of those soups where you wonder how so few ingredients can create such a delicious soup. Then you remember the main ingredient is the leek and that these almost forgotten cousin of the onion provide a wonderfully tame/mild onion flavor; boiling them keeps the flavor quite mild and are perfect for soup.
The ingredients are as simple as counting to six: 1 lb potatoes, 2 leeks, 3 garlic cloves, 4 pints water, 5 links sausage and 6 tablespoons creme. Incase my little trick to help you remember does little to actually help you remember, here are the ingredients listed in normal fashion:
2 quarts water (4 pints)
2 leeks thinly sliced (use all the white and a little of the light green – yields about 4 cups)
1 lb chopped potatoes (I use red potatoes with the skin on-yields about 3 to 4 cups)
3 garlic cloves smashed but whole*
1 tablespoon salt
5 links sausage (about 1-1 1/2 lb)
6 tablespoons cream
Light handful chopped parsley
Salt & pepper to taste
*Before removing the skin from the garlic clove take a wide faced knife and lay it side-down on the clove(s). With a quick powerful hit from the side of your first, whack the side of the knife where the garlic lay underneat. This will make it easier to remove the skin and it will help the garlic flavor the soup.
1. Fill a large pot with the water. Toss in the potatoes, leeks, garlic cloves and salt.
2. Bring to a boil. Reduce the heat immediately and simmer for 45 minutes (make sure the soup remains at a simmer).
3. While the soup is simmering, cook the sausage links. I usually fill a sauce pan with an inch of water and place the links in the pan. Bring to a boil, cover, and reduce the heat to a simmer. It should take 10-15 minutes for the sausage to cook through. Set aside until it cools.
4. Chop the sausage into cubes and add to the soup five minutes before the soup is to be done (4o minutes in).
5. When the soup is finished remove from the heat. Remove the garlic cloves. Stir in the cream, 1 tablespoon at a time. Correct the seasonings with a little salt and pepper to taste. Add the chopped parsley and stir.
I suggest serving this with a nice big hunk of bread. Some suggest serving soup with a salad and other items if it is dinner, but I suggest grabbing a bigger bowl and a bigger chunk of bread!