This warming soup, created by Beth Brown Ables and styled by Jessica Barley, was the centerpiece of our Spring 2019 In Good Taste feature, Fresh Spring Supper. Shot at Savereign plant boutique, the supper in the West Village of Greenville brought together four friends and creatives: AJ Arellano, Kate Asire, Jaley Hughes and Charis JB. Look to the Notes for instruction on how to compose the herb oil as a finisher.
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- 2 Tbs olive oil
- 3 small leeks green ends removed, chopped and rinsed
- 1 medium sweet onion peeled and diced
- 4 garlic cloves minced
- 4 cups Yukon gold potatoes peeled and roughly chopped
- 2 sprigs fresh thyme
- 1 bay leaf
- 4 cups chicken stock
- 1 1/2 cup milk
- 1 Tbsp salt
- 1/8 tsp white pepper
Ingredients
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- In a large stockpot, heat oil over medium heat. Add leeks, onion and garlic and sauté until transparent, around 4 minutes.
- Stir in potatoes. Pour in stock and add thyme and bay leaf. Bring to a boil and then reduce heat, simmering until potatoes are very tender from 30 to 40 minutes.
- Remove from heat and puree using an immersion blender or in batches in a conventional blender.
- Whisk in milk, taste and season to preference. Garnish and serve.
Herb Oil
A fantastically simple method to use spare herbs taking up residence in the refrigerator with no future plans. Neon green herb oil brightens everything from eggs to soup.
Ingredients
Fresh green herbs
1 cup olive oil
Remove any woody stems. Blanch herbs in boiling water for 10 seconds. Drain and rinse under cold water. Blitz in a blender with oil until pureed.
Using a coffee filter or fine mesh sieve lined with cheese cloth, filter oil into a jar (this will take hours, so just leave it overnight). Drizzle with abandon.
