Agreed on the utility of leeks. ^_^ For a long time, I only encountered them in my mother's favored presentation, in a lightly peppery white sauce - a fine style, but only one possible option. These days, I'll often use them in fatless stir-fries, adding that gentle taste, and a pleasing texture to the dish.
I will differ on sour cream, however. Not too much of it, of course, just enough that it can lend a nice tang as you add a little of it with the spoon.
Agree with philomytha. Leeks, onion, sweat till soft, add sliced potatoes and chicken stock, simmer till potatoes are done, add half and half, puree with stick blender to desired ratio of chunks to smooth.
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timeasmymeasure
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Date: 2015-02-27 03:45 pm (UTC)no subject
Date: 2015-02-28 03:02 pm (UTC)I will differ on sour cream, however. Not too much of it, of course, just enough that it can lend a nice tang as you add a little of it with the spoon.
no subject
Date: 2015-02-27 11:24 pm (UTC)no subject
Date: 2015-03-05 02:21 am (UTC)