Creamy Potato Leek Soup with Corned Buffalo Brisket
Creamy Potato Leek Soup with Corned Buffalo Brisket
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My version of a “hot” Vichyssoise but with added ingredients that make it oh-so-fabulous. You will crave it after it’s gone!
Ingredients
- 5 - medium potatoes, peeled and quartered
- 2 - cups reserved potato water
- 3 - tablespoons of butter
- 2 - large leeks, white and light green parts sliced
- 3 - cloves garlic, chopped
- 1½ - teaspoons of black pepper
- 1½ - teaspoons salt
- 2 - teaspoons crushed fennel
- 1½ - cups milk
- 1 - tablespoon lemon
- 2 - cups red cabbage, thinly sliced
-
1 - pound package Wild Idea Corned Buffalo Brisket
- chives or fennel fronds for garnish
Ingredients (Serves 4 to 8):
Directions
Preparations:
Bring a pot of salted water to a boil over medium high heat. Add the prepared potatoes to the boiling water and cook uncovered until potatoes are tender.
Strain the potatoes, reserving 2 cups of the potato water.
Transfer the potatoes and reserved water to a blender and puree.
In a sauté pan over medium heat, melt 2 tablespoons of the butter and add the sliced leeks, garlic and seasonings. Sauté until leeks are tender, stirring occasionally to avoid browning.
Transfer the leeks to the blender and puree, mixing in with the potatoes.
In the same sauté pan, over medium high heat melt the remaining tablespoon of butter and add the red cabbage. Sauté until al dente, about 5 minutes. Remove the pan from the heat and transfer the cabbage to a bowl.
Transfer the pureed mixture in the blender to a soup pot and whisk in the milk.
Bring soup to a gentle boil over medium heat, stirring occasionally.
Before serving, whisk in the lemon juice and adjust seasoning to taste.
Coarsely cut up corned brisket and place in a pan with half a cup of beer or water. Cover and heat over medium high, until hot.
To serve, pour soup into bowls, and place hot corned brisket and sautéed cabbage in the center of the bowl. Garnish with fresh herbs.
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