Vegan Genome

Potato Leek Soup

Vegan Potato Leek Soup

I was flipping through the Horn of the Moon cookbook when I stumbled upon this beauty. It was one of those recipes that jump out to grab you and won't let go until you concede to make it. So make it I did, with massive overhaul of what the original recipe entailed. It originally was a non-vegan recipe but the one bellow is very vegan, and also very different on parts not concerning dairy. I made it during the week my mother was away on vacation to some national park. She really doesn't like anything in the onion or garlic category and this recipe called for 3 large leeks! so this was really the perfect chance. After my vegan transformation this was my first attempt at any type of cream soup. I had loved a recipe for potato cheddar soup where I would use some seriously sharp cheddar-which actually was the name of the cheddar. And for any of you out there who'd be surprised that there is a type of cheddar being sold under the name seriously sharp, I kid you not when I say it was seriously sharp! from cabot. Anyways this was a stretch for me because there was a sort of kinda béchamel section for this soup that required heavy cream and I have yet to find a heavy cream substitute at wholefoods. If I weren't so lazy I would make cashew cream but, laziness is a disease and as I am on summer vacation, said disease has taken over my body. But as a substitute I did use some tofutti brand better than cream cheese. And it turned out like a dream. Even my dad liked it and he only likes asian foods. Its a little on the watery side and not like a lot of the pictures on the net probably because their suggestion had been 6 cups when I used 8 or 9. But I like watery soups so adjust the water to your tastes.

So this is how I did it. As a warning, I cook with how I feel. This recipe is an estimate of what I put in and may not be the exact amount. I definitely encourage people to be flexible with it. So If you feel you need more spices then go for it, if you don't like the veggie choices then replace it with something else. Recipes are always fare game to show your own creativity. Which is sometimes why my kitchen looks like a laboratory.

INGREDIENTS

6-8 cups Water or Vegetable Stock (I used 8-9 cups water)

5-6 Russet Potatoes diced (can cut into slightly larger pieces

because they 'melt')

3 Large Leeks (washed well and cut into thin slices)

1 Big Bunch Celery or 2 smaller ones that are cut at the top

~about 4-5 cups maybe a little more diced.

2 cups Baby Portabella Mushrooms diced

5 tablespoons Earth Balance Butter

2 teaspoon Dried Dill or 2 tablespoon Fresh

1 1/2 teaspoon Thyme

1 1/2 teaspoon Salt (or to taste)

1/8 teaspoon Black Pepper (or to taste)

8 oz Tofutti better than cream cheese

1 cup Parsley minced

1 Bay Leaf (just for kicks)

2 tablespoons Unbleached White Flour

Serves 8 people

plus a little more probably.

How to deal with Leeks

Before you cook anything an important note in this recipe is to wash the leeks. Many people in the US are unfamiliar with them and find them mildly intimidating. Its something that people look at and think, "....is that really food? for Humans? No.....aliens maybe" They'd be quasi right, as leeks are a big thing in France after all. But fear not the scallions on steroids. They're really easy to deal with and here is how to deal with them. They have really big thick dark green upper parts that need to be cut off. But don't cut the little whiskers on the bottom yet. Then when left with the softer inside, slice the leek from the top to the bottom. Make sure the cut is in the center. Then do that again but in a 90 degree angle with respect to the first cut. The cuts should not go all the way through though! The leek should fall open kinda like a flower from the top to bottom. Now you can put them in a bowl of water and swish them around making sure all the dirt is gone. You'll be able to see the amount of dirt trapped, its a lot of junk you don't want in your food. After your done then cut the whiskers and about a millimeter or two off the bottom. then start cutting them in thin slices up to the top.

Directions

So fill a large soup pot with water and bring it to a boil. Once boiling add the potatoes and bay leaf. Time it for about 15 minutes. By then they should all be done so you can turn off the heat.

While the potatoes are cooking you should place a large sauce pan or anything you can use to saute the rest of the vegetables onto the stove. Put 3 tablespoons of the earth balance butter and wait for it to melt and heat. Then place the dill, thyme, leeks, celery, and mushrooms into the saucepan and saute. I like to place the spices in first and wait till I can smell them to put in everything else but if you do this make sure not to burn them! So this step is called sweetening the leeks I think. I don't know why they call it that though because they don't seem that much sweeter. After pushing the stuff around so its well mixed cap it and put heat to low and let simmer for about 10 minutes. Its really until the leeks are tender the celery doesn't really need to be because it'll cook in the soup later.

Now you get to add all the great smelling veggies with all their spices to the potatoes with the salt. Salt is truly to taste so I usually ad slowly until I feel comfortable with it instead of measuring out exactly how much needs to go in.

So in the sauce pan that is now vacated by the veggie mixture of awesomeness, you'll need to put in the last two tablespoons of butter. Let that melt completely before gently mixing in the flour. Then add the tofutti cream cheese and make sure all of it is mixed thoroughly. When I did this step in this order it was fine but I thought it might be better to add the butter, the cream cheese, and then the flour. But the first way is how I did it and it worked out fine. Just needed to mix it well. Then either dump this into the soup pot and mix the mixture in or what might be easier is to scoop some of the soup into this sauce pan and make sure the mixture is completely dissolved before pouring into soup. Otherwise it'll look like a suspension and you'll have a harder time at working out the white lumps.

Funny story, at this time I looked at the clock on my microwave and it said 3:56. Guess who I had to meet in 4 minutes? my doctor. I was two minutes late. Probably speeding a little. Maybe a little guilty about it. So whats supposed to happen if one doesn't have a doctors appointment they forgot about is first adjust the spices. I know I have exact amounts up in the ingredients but every soup is different and you should treat it so. I've realized from being a heavy user of spices that when spices sit for a long time they change. So your spices may not be as strong as mine for example or may be stronger. It is imperative in this soup to balance the thyme and the dill. If you feel the dill taste is too strong and you don't like it then add a little more thyme or vice versa. if you think there isn't enough spices then add more of both. While adjusting also add the black pepper. Then let the soup simmer for about 10-15 minutes on low heat. Stir every once in a while.

When done, add the parsley and turn off the heat. I love parsley because it enhances the flavor of soups but if you don't like it because you're one of the soap=parsley people you don't have to add as much. maybe a half or a fourth cup will do. Also if you have any extra fresh dill you could also add a little.

It is ready to serve! make it look pretty with a little garnish of parsley if you want. This is a great soup to make during the winter when you want something warm, soothing, and creamy.

Vegan Genome

Monday, July 11, 2011

Future Recipes

Vegan New York Round 1

Leek Polenta with White Wine Mushroom Cream Sauce

Friday, July 8, 2011

Potato Leek Soup