a blodg

tasty gloooooooup
makes maybe 8 soupfoods? depends how much one doth consume.
about 1.5 hours including potwatching

loosely requires:
4 leeks
2 onions
7 normal size potatoes*
3 stock cubes (blodgett used cow)
much herb
black pepper
half small pot of creme fraiche
frying medium
large pan
electric hand blender, masher, or other whoosking device

1. cut up all vegetables into lumps
2. fry them enthusiastically for a while (~10 mins) to make a bit soft
2.1. may want to fry non-potato items first, but blodgett not sure it makes any difference
2.2 boil water in kettle
2.2.1. this is not the same thing as ‘boil kettle’. you have been warned.
3. add much herbs, crumbled stock cubes, and peppery; mix it up
4. add water till covered, bubble gently for an hour or so
5. turn off the heat and whoosk until approximately smooth
5.1. carefully so as not to decorate the cooker
6. stir in creme fraiche
7. slurp

*in case wondering, the canonical scale of potato sizing as follows:
tiny, small, normal, large, abnormally large
blodgett estimates increase in step size of factor approximately 1.5, although abnormally large potato size is clearly unbounded.

This entry was posted on Tuesday, May 22nd, 2012 at 9:05 pm and is filed under blodgett, nom. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.