Soup Monday: Potato, leek and mushroom
Last Friday, we spent the day in San Francisco to celebrate my birthday and started with lunch at Absinthe. It was a lovely meal, as usual, but the highlight was a delicate soup of pureed potato, leek, green garlic and mushrooms. Naturally, the soup lover in me knew I would have to try my hands at my own version. My husband and I teamed up to piece together this recipe and we were quite pleased with the results. It’s fresh and flavorful and, let’s face it, pretty.
1 lb. mushrooms, sliced
2 lbs. buttercream potatoes, pealed and diced
2 medium sized leeks, thinly sliced
2 cloves garlic, crushed
1-2 cups milk
1-2 cups heavy cream
bushell of watercress
1 tbsp. fresh lemon juice
salt and pepper
fresh bread crumbs (recipe below)
Boil potatoes in salted water until fork tender. While potatoes are boiling, saute mushrooms in a tablespoon of butter a tablespoon of olive oil until soft, set aside. Saute leeks in tablespoon of butter until translucent (do not brown), add garlic just before leeks are finished cooking, turn off heat and set aside. Drain potatoes and rinse under cold water.
Add potatoes and leeks to a blender and puree, adding milk until a very smooth consistency is achieved. Season to taste. Transfer to a bowl.
Add mushrooms and any remaining water from its pan to a blender and puree, adding cream until a very smooth consistency is achieved. Season to taste. Transfer to a bowl.
Rinse bushell of watercress, remove stems. Place in a blender, add tablespoon of olive oil, bit of salt and pepper and lemon juice. Blend until smooth.
Cut day old (or several days old in our case) baguette into very small cubes. There will be delicate croutons. Toss with olive oil, salt and pepper. Roast for several minutes at 400 degrees. Keep an eye on these.
Pour potato puree into a bowl, then pour a smaller amount of mushroom puree into the center of the potato puree, add a few croutons and drizzle with watercress oil.