A few things can be as comforting in winter as a good soup. The one I’m publishing today is slightly spicy, which should warm you up nicely: spring leek soup with chipotle.
The idea to combine these ingredients was not mine. Rather, I found it in one of several cookbooks that I have around the house. I must confess, though, I really don’t actually have that many books on gastronomy, just a few. I have books about Greek cuisine, Italian sandwiches, and other traditional dishes from Italy, and one I’ve had for quite a long time: The Farmette Cookbook.
It’s a book about Irish cuisine and it’s where I found this delicious recipe. Texts and photographs are by an American woman who married a local Irish farmer and decided to stay and live there. I love the book because it reminds me of Ireland and the great times I had there. On each page, the author includes an anecdote about the dish.
I’ve been meaning to try this recipe for a long time and this weekend I finally decided to give it a go. I liked it so much I had to prepare it again, just so I could include it on the blog. There is a downside to this spring leek and adobo chipotle soup: it’s so absolutely delicious that it will be gone in minutes!
1.5 liters (4 cups) vegetable stock
350 gr spring leeks (about 15)
2 chipotle peppers in adobo sauce
2 tbsp unsalted butter or 3 tbsp extra virgin olive oil
1 big potato
1 spring onion
Salt and pepper to taste
Peel all the vegetables and cut into pieces the potato, onion, and spring leek. Place them in a pot, add the butter or olive oil and cook over medium heat for a few minutes removing all the time. Then fill with enough water to reach the level of the veggies. Add salt to taste. Bring all to a simmer for 40 minutes. When it’s done, blend it.
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