Eat: Potato & Leek Soup Recipe

As you can tell, I've been on something of a soup kick as of late. Of course, it has a lot to do with the changing of seasons but as of this week, it's as much to do with adjustments to my braces (i.e. I'm on a soft food diet while dealing with pain).

While shopping for groceries earlier this week, we happened upon some nice looking leeks. I have never prepared leeks before so I figured I was long overdue trying them for myself. I decided on making Potato & Leek soup, as recipes are plentiful.

The recipe I selected is from Epicurious, and can be found here. I found the soup to be almost too healthy, it lacked a certain complexity that a bit of fat could bring to a recipe. I don't want to say it was bland because I realize that a more smooth muted flavour is what one should expect from a Potato and Leek soup, but still, I think it fell short. The fresh herbs really helped it out, but as usual I made a pile of modifications that I feel compelled to share:

• I used 2 large leeks, as that was all I had. I compensated with an extra potato.
• I used 10% cream because that was what was in my fridge.
• I didn't have basil, but I did have fresh rosemary, thyme and tarragon. I used all of them, about a handful of each, chopped.
• I used a whole bag of chives, which might have been more like 1/2 cup. It really needed it.
• Make sure you use the fresh dill, it really adds a flavour that the soup can't do without. You will likely want to use more than the recipe calls for.
• I pureed all of the soup rather than just some of it because I prefer cream/pureed soups
• It needs a good amount of salt and pepper.
• I had a bit of bacon fat in a mason jar so I added a bit less than a tablespoon. Next time I would cook up a bit of bacon, use the fat and add back the cooked bacon as garnish.
• Finally, instead of Tabasco I used a good few shakes of ancho chili powder.

Not the most convincing sales pitch, hun? Having said that, I'm not giving up on Potato & Leek soup yet but I will likely use a different base recipe. Even the pictures came out a little off (i.e. yellow), which I tried unsuccessfully to balance out. For arguments sake, the the soup turned out to be a pretty shade of off-white with lovely green specks of herb throughout. We served it with a provolone and wheat sourdough grilled cheese. I'd recommend to use a cheese with a light flavour otherwise it will drown out the gentle flavour of the soup.

Eat: Harira Recipe

<NOTE: My spell check is not working so bear with me until I can sift through my typos!!>

The weather has taken a turn. It's getting darker much earlier than it use to and the temperature has dropped significantly. Cold, nap-enducing rain seems to have taken over, weekend after weekend. I know that its October and we are offically in autumn...yes, yes, that's how Autumn works, I know. But still...the part that baffles me is how did we go from 30 celcius, tank tops and shorts to 4 celcius, coats and scarves? Where did the sunny, foliage filled days of 15 celcius, jeans and sweaters go? I remember we use to have them, why else do I have all these mid weight sweaters and coats designed for such spring and autumn weather? I realize it's a matter of perception on my part but I seem to have missed the transition period. I skipped right over a slew of fall clothing for warmer, winter items. I have already wore tights and in my mind that makes it offical; winter is coming! (GoT reference anyone? You're welcome!)

During this time of year, I become even more of an homebody than normal. I read more, watch more movies and definitely cook more. This cocooning has already started; I think my boyfriend and I have cooked more in the last month than we have in the last 6 months. It helps that I really love the food associated with this time of year. My favourite recipes come out; hearty rib sticking recipes involving seasonal goodies like apple and pumpkin. And soup!! How I love a homemade soup. I was thrilled earlier this week when we decided that the weather was just right to make my first batch of harira.

For those uninitated, Harira is a Moroccan soup, typically used to break fast during Ramadan. I found this recipe on Epicurious years ago, and have been making it ever since. There doesn't seem to be one, true harira recipe, and I have never made the recipe the exact same way twice, but almost every recipe and photo I have seen looks amazing. I won't write out the recipe here, I really think the epicurious one is a great place to start but I will add these notes, becuase I think these details made a really delicious soup that much better:

• Use vermicelli rather than rice. I prefer the different texture it adds; I break up the vermicelli in tiny pieces (this can be messy but worth it). Use only 1/3 of a typical vermicelli package or you run the risk of soaking up all of the liquid into the noodles

• You can avoid meat altogether. I skip the chicken addition everytime and I don't even notice the lack of flavour. I promise this recipe has flavour without it. I used Vegetable stock during my veggie days and it is chock full of tastiness.

• Add 1/4 tsp of cayenne. Why not?

• Add Ras el Hanout if you have it, about 2 teaspoons. It has so many morocaan seasonings, it really adds that extra depth.

• Add tumeric, fennel seed and mustard seed. Again, I did it just because I felt like it. You could do without it, but if you have it, why not.

• Defintiely use fresh cilantro and parsley, dry just won't cut it here.

• I don't love how this soup freezes/thaws, so I recommend eating it rather than freezing the leftovers. The flavour deepens as the days pass.

 I swear this one is a keeper. If anyone tries it, please let me know how you liked it, or what modifications you made. I am planning on trying a lamb version of it this year and I'm curious to taste the results.