I feel like I haven’t cooked in forever (but really it’s only been about a week). After training this morning I went out with the team for coffee. A couple of people asked what I was going to do today, and with nothing else pressing to do, the only thing I could think of was “cook”.
We met this morning at 8 a.m. and it was only 30 degrees. Even though I eventually worked up a sweat, I ended up chilled to the bone (a weird sensation, to be sweaty and cold at the same time). A nice, steamy bowl of soup sounded like just the ticket for warming up.
Here’s the ingredients:
1/2 onion, chopped
2 leeks (white and light green part only), cut in half then sliced
2 clove garlic, minced
1 teaspoon mustard powder
2 Tablespoon flour
4 cup chicken stock (veggie stock would work too)
2 large yukon gold potatoes, peeled and chopped
1/4 kubocha squash, peeled and chopped (while this isn’t really necessary to the dish, I had it left over from the risotto last week, and it did bring a tiny bit of sweetness to the dish)
2 Tablespoon cream (also optional, but it adds a nice touch of creaminess to the soup)
1 teaspoon smoked paprika (a last minute addition so it’s not in the picture)
To start I warmed about a teaspoon of olive oil in a 3-quart pot. When it was warm I added the onion, leeks and a sprinkle of salt and cooked until they were softened and translucent. I added the garlic and cooked it for about 30 seconds longer.
I sprinkled on the mustard powder and the flour.
Then stirred it for about a minute to make a roux.
Next I stirred in the chicken broth (making sure to get rid of any lumps) then added the squash and the potatoes.
I brought the mixture to a boil then let it simmer until the potatoes and squash were cooked through, then added the cream. I tasted for seasoning, and it was just missing something. Something like bacon. Sadly, there is no bacon in the house (I do not know how that happened). I realized that smoked paprika might just give the soup the bit of smokiness that I was looking for, so I added some to the mix (along with a hearty helping of fresh ground pepper). It worked (and gave the soup a beautiful tint).
To serve, I topped the soup with a few of the pickled peppers (as well as a bit of the pickling liquid) that I made with my chef group about a month ago.
How was it? Well I was a little worried about this soup as I was tasting it as it cooked. It just didn’t have great flavor. But, the addition of the smoked paprika really turned it into something great. Filled my belly and warmed my bones quite nicely. Delish.