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04-22-2013, 01:12 AM
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#21
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,414
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Is there any chance that the taste of the soup is supposed to be subtle? I don't "do" subtle!  Maybe you don't like subtle either.
I like our Princess's idea of sauteing some of the leeks. Maybe in bacon drippings. Save the bacon crumbles to use on top the soup with the crispy leeks and a touch of grated cheddar cheese.
If this soup was supposed to be "healthy" I think I just ruined that plan.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter
"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
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04-22-2013, 09:07 AM
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#22
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,719
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Potato leek soup isn't supposed to a strong flavored spicy soup. The potato and leeks are the stars. If it's properly salted and peppered (potatoes need a lot of salt), it's delicious.
Of course, you can add other flavors. Bacon will certainly make it taste great.
The recipe I use does not add flour/butter to thicken. Pureeing the soup is all you need.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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04-22-2013, 09:20 AM
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#23
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,431
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I think it's because there is all that other stuff in the soup masking the flavour of the leeks and potatoes. I really like Julia Child's recipe for leek and potato soup: http://www.discusscooking.com/forums...ml#post1219350.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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04-22-2013, 04:44 PM
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#24
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,042
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Thanks guys! I guess, like CG, I'm not used to "subtle". I added a bit more thyme, and served with some crumbled bacon. Again, not bad, just subtle.
__________________
She who dies with the most toys, wins.
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04-22-2013, 09:05 PM
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#25
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Chef Extraordinaire
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,197
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Quote:
Originally Posted by Andy M.
Potato leek soup isn't supposed to a strong flavored spicy soup. The potato and leeks are the stars. If it's properly salted and peppered (potatoes need a lot of salt), it's delicious.
Of course, you can add other flavors. Bacon will certainly make it taste great.
The recipe I use does not add flour/butter to thicken. Pureeing the soup is all you need.
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I totally agree!
You can't skimp on the leeks or the salt to make this soup. When well-made it's sublime.
__________________
Less is not more. More is more and more is fabulous.
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04-22-2013, 09:28 PM
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#26
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,894
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Quote:
Originally Posted by Kayelle
Bacon cures everything.
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And if it doesn't then it doesn't need curing...
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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04-24-2013, 12:32 AM
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#27
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Assistant Cook
Join Date: Sep 2011
Posts: 14
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Cream cheese added to a cream soup adds nice rich flavor. Usually I sprinkle chopped green onions and grated Parmesan cheese on top of each bowl when serving (or let people add their own). Bacon lovers could add crumbled bacon bits but that may be a bit over the top.
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04-24-2013, 09:09 AM
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#28
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,719
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Quote:
Originally Posted by Kayelle
... Bacon cures everything.
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Quote:
Originally Posted by FrankZ
And if it doesn't then it doesn't need curing...
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...and people cure bacon.
Cure-ious, isn't it?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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04-24-2013, 11:08 AM
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#29
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,894
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Quote:
Originally Posted by Andy M.
...and people cure bacon.
Cure-ious, isn't it?
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I have to say I purposefully avoided that one.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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04-24-2013, 01:42 PM
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#30
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,719
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Quote:
Originally Posted by FrankZ
I have to say I purposefully avoided that one. 
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I boldly go where others fear to tread.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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04-24-2013, 02:56 PM
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#31
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
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you're mixing a metaphor and a mission statement, andy.
"where no one (man) has gone before",
and
fools rush in where wise men...
i think i need some bacon.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
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04-24-2013, 03:05 PM
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#32
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,719
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Quote:
Originally Posted by buckytom
you're mixing a metaphor and a mission statement, andy.
"where no one (man) has gone before",
and
fools rush in where wise men...
i think i need some bacon. 
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It suited my purpose at the time. I have no problem with stealing others' words and twisting them around to suit my needs.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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04-25-2013, 10:46 AM
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#33
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,894
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Quote:
Originally Posted by Andy M.
I boldly go where others fear to tread.
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Fear or have been taste, one of the other.
Quote:
Originally Posted by buckytom
i think i need some bacon. 
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Kind of like saying I need some oxygen.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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