FoodNuts!

The other day I was at a farmers produce stand. I had gone there to buy cabbage heads for making Sauerkraut. Having obtained these monsters of the Brassica family, I looked around at what else was in season and at their peak. That’s when I spotted them: Leeks. Beautiful, and the blanching must have been a good 18 in of their total length, little green. These were added to the cart, along with some beautiful Russet potatoes, chosen for lack of blemish.

Upon getting home, I set myself to making Leek and Potato soup. A very simple recipe, it is as good as your ingredients are fresh. The stock used was our homemade chicken stock, which is a ritual at our home. It came out wonderful, a fantastic accompaniment to salad, meat or great on its own. With this success I got to thinking (as I always do): What about the same thing as Leek and Potato soup, but instead use Shallots? It would be more like French Onion soup (due to the Shallots inherent stronger strength compared to the leek), and instead of beef stock, it would remain chicken stock.

My wife and I, wandering again at the farmers produce stand,  saw them:

Beautiful Shallots, waiting to be tested in my idea. I purchased about two pounds, got the rest of the produce we desired and headed home. I then set to making a Shallot and Potato soup.

First, I skinned the Shallots, then cut each bulb in half. This allowed for me to cut 1/4″ sections of the Shallot that would be like a strip, similar to the splitting of the Leek lengthwise, the cutting it in 1/4″ strips at a 90 degree angle to the lengthwise cut.

I had about 7 cups of shallots, which were place in a stockpot with 3 Tbls of butter. They were sauteed on low heat for about 15 minutes, or until tender. I cover the pot to trap the escaping steam, which helps in cooking them fully.

Be careful, one way to ruin this is to burn or brown the allium (Shallots, in this instance.). A light saute, till tender, that’s all. They will take a bit longer to saute than leeks, but not too much longer.

Next, I cut the potatoes into 3/8″ to 1/2 ” cubes. I made an equal amount of  Potatoes to Leeks, so 7 cups. I did this as I sauteing the Shallots.

When the Shallots are done sauteing, add the chicken stock (8 cups) and the diced Potatoes. Turn up the heat to begin a simmer. I avoid boiling because I am dealing with delicate flavors that can be denatured or lost in a boil. As far as spices, in Leek and Potato, black pepper and salt are the only ones, and it is crucial as to how much of each you add. Since the Chicken Stock we make is unsalted, it may take more salt, but be careful. Add sparingly, according to your taste. Too much salt will make it, well, salty. Cook until potatoes are tender, but not falling apart, and you’re done.

I must say, I was pleasantly suprised at the outcome. Although they burned my eyes like onions while preparing, they lost a large amount of their strength after cooking. A little stronger than the subtle leek, but just as “good to the last drop”

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