Showing posts with label autumn. Show all posts
Showing posts with label autumn. Show all posts
Thursday, October 14, 2010
Spaghetti Squash with Sage, Roasted Garlic, & Gruyere
Why do I always forget about spaghetti squash until someone or something reminds me of just how awesome it is? This time, my memory was jogged thanks to fruit and vegetable day in culinary class. As a demo, Chef whipped up a wickedly tasty dish of spaghetti squash and cheese and fresh herbs. (And I'm not singing the praises of Chef's cooking just because he happens to know that I write this blog and may in fact read this post ... That's like asking for extra credit points just for flattery. Which I would never, ever do. Ahem.)
Thursday, October 1, 2009
Creamy Potato and Leek Soup
For my first seasonal dish of autumn I decided to make a creamy potato and leek soup. To avoid packing on layers of insulation around my midsection, I used just a tiny bit of actual cream and made up the difference with plain Greek-style yogurt. The soup was still thick and hearty, and the yogurt lent a very subtle and pleasant pungency to the soup. This is an easy dish that tastes even better the next day.
Creamy Potato and Leek Soup
- 2 leeks, tops removed and chopped fine
- 1 yellow onion, chopped fine
- 3-4 cloves garlic, minced
- 4 medium Yukon gold potatoes, peeled and diced into 1/2 inch cubes
- 1/4 cup cream
- 3/4 cup Greek yogurt
- 3-4 cups vegetable broth
- leaves from about 4-5 springs of thyme
- 1 tbsp olive oil
- 1tbsp butter
- salt and pepper, to taste
In a stockpot, saute the leeks and onions in the olive oil and butter until soft. Add the garlic, 1/2 the thyme, and a pinch of sailt and pepper. Saute a few more minutes.
Add the potatoes and broth. (Add just enough broth to cover the potatoes plus about 1/4 of an inch.)
Simmer until the potatoes are tender.
Taste the broth and season with thyme, salt, and pepper to taste.
Working in batches, do a rough puree of 3/4 of the soup in a food processor.
Add the puree back to the soup and add the cream and yogurt. Stir well.
Bring back to a simmer and season to taste.
I served my soup with homemade focaccia bread, the subject of a future post.
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