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Feb. 24, 2020 | Monday
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Cooking with Collin: An earthy soup with a hint of sweetness
Potato, Leek and Pear Soup. (Collin Goodine photo)

Collin Goodine

Special to The Lake Report

Truth be told, I am someone who really likes and would prefer warmer weather all year round. But as a Canadian, cold weather is something I cannot avoid and it is a season I loved as a child. As an adult I find love for many different things when the snow starts to fly … Christmas, the icewine festival, hot chocolate, skating outdoors, fresh-baked bread and the desire to make soups and stews.

This is a creamy, pureed soup that has a great mouth feel and earthy flavour, with a hint of sweetness.

Potato, Leek and Pear Soup

Ingredients:

1/2 cup butter

50 mL olive oil

3 onions (diced)

10-12 leeks (white part)

5 cloves garlic (pureed)

15 potatoes (diced)

Half bunch thyme

6-8 pears (washed and cored)

8 litres vegetable stock

1 tbsp apple butter (from recipe published in December 2019)

2 litres 35% cream

Directions:

Heat butter and oil in a soup pot on medium-high. Add the diced onions, white parts of the leek and saute for five minutes until tender, stirring occasionally. Add pureed garlic, diced potatoes, chopped thyme and pears. Saute for an additional 2 minutes.

Add vegetable stock, apple butter and heavy cream. Bring to a boil, cover with a lid set a little off to allow steam to escape. Reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork tender.

Use an immersion blender to puree the soup. Or transfer to a blender in small batches and pulse until pureed.

Season generously. Garnish with blue cheese, croutons or creme fraiche.

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