50 Women Game Changer in Food - Week 38

Darina Allen, co-founder of the of the Ballymaloe Cookery School in Shanagarry, County Cork, Ireland, is #38 on the list of 50 Women Game Changers in Food.  She is the author of several cookbooks and has been called "The Julia Child of Ireland".

In honor of Ms Allen, I made her Winter Leek and Potato Soup.  It is mild and delicious with a
velvety smooth  texture. It's amazingly simple for a weeknight meal and yet elegant enough for your guests.  Definately a keeper!

Winter Leek and Potato Soup

Adapted from Darina Allen's recipe courtesy of BBC Good Food

Ingredients:

1/2 stick of butter

1 lb potatoes, peeled and cut into 1 inch pieces

1 small onion, cut the same size as the potatoes

1 lb white part of leeks, sliced (save the green tops for another soup or stock)

3 and 2/3 cups of chicken stock

2/3 cup carton whipping cream

1/2 cup full-fat milk

To finish:

the white part of 1 leek

a small knob of butter

finely chopped chives

Method:

1. Melt the butter in a heavy saucepan. When it foams, add the potatoes, onion and leeks and toss them in the butter until they are well coated. Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid. Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured. 
2. Uncover the pan and discard the paper. Pour in the stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour. 
3. Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of the cream and all of the milk. 
4. To finish the soup, finely shred the white leek and gently cook it in the hot butter for a few minutes until it is softened but not coloured. Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

   

For more recipes by Darina Allen, please visit:

Val - More Than Burnt Toast 
Joanne - Eats Well With Others 
Taryn - Have Kitchen Will Feed 
Susan - The Spice Garden 
Heather - girlichef 
Miranda - Mangoes and Chutney 
Jeanette - Healthy Living 

Mary - One Perfect Bite 
Kathleen -Bake Away with Me

Viola - The Life is Good Kitchen

Sue - The View from Great Island

Barbara - Movable Feasts

Kathleen - Gonna Want Seconds

Amy - Beloved Green

Jeanette - Healthy Living

Linda - Ciao Chow Linda

Linda A - There and Back Again 

Mireya - My Healthy Eating Habits

Martha - Lines from Linderhof 

Veronica - My Catholic Kitchen

Annie - Most Lovely Things

Claudia - Journey of an Italian Cook

Alyce - More Time at The Table 
Amrita - Beetles Kitchen Escapades