Soups On

Winter is almost here and it is time for some soup. Now that I have the correct pan for soup, I thought this was an excellent idea. I didn’t have an immersion blender, which I didn’t think would be a big deal, but the whole blending or smoothing out of the broth did not go well. There was some yelling and some mess, but the taste was still good.

My mom recommended this recipe and pulled out Jamie Oliver’s Food Revolution. His beginning/introduction talks about sharing what you learn in his book and “passing it on” so I think he would be pleased that my mom thought to share a new good recipe.

Here is the recipe with some pictures.

1 large leek (I used the last two leeks in the store since there was not one large one)
1 pound potatoes
1 quart chicken broth
olive oil
6 rashers of bacon (I don’t know what that means so I used the whole package)
1 2/3 cups frozen corn ( I used a whole bag of frozen corn)
1/2 pound shrimp (or 5-6 shrimps per person)
1 1/4 heavy cream
crackers (I used crusty bread)
Italian parsley

To get ready – Chop the end off and most of the green leaving only the light colored green. Cut the leek in quarters lengthwise.

open up the leeks

Wash the leeks and then slice it.

preparing the leeks

Peel and cut the potatoes. If you can blend it later you can have larger chunks, but I would recommend starting with smaller than once inch pieces if you cannot blend later.

Boil the broth and then turn off the burner. Cook the bacon with a little olive oil in the pot you will use for making the soup. The bacon will end up being garnish, but the grease will end some flavor to the soup, so cook the bacon to your liking remembering that you might want to crumble on top.


Take out the bacon and then add the potatoes and leeks. Stir them around a bit and let them soften (5 minutes-ish).

cooked potatoes and leeks

Add the shrimp and the corn.

add the corn and shrimp

Pour in the broth and cream. I used both hands for this step so there isn’t a good picture. Let your soup boil for about 10 minutes. Use this time to prepare garnishes or catch up on dishes. After the 10 minutes is when you are supposed to use a hand blender to smooth out the soup. This is where I thought that I could use a hand mixer, which really just made a mess and didn’t really smooth anything. Then I thought that I should use my food processor which also did not go well. I scooped it in and when I turned to get the lid the soup had come out the bottom of the processor. After the yelling stopped, I set out grated cheddar, bacon, parsley, and a chopped chile pepper as garnishes. Then – “Soups On!”

Soups on

I used to avoid soup recipes becuase I assumed that they take forever. When my mom recommended this recipe for game night, I was nervous that we would be eating at 9:00, but it really didn’t take long. I was working the whole time though. It was worth it in the end. It is a keeper for winter.


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2 Responses to Soups On

  1. Colleen says:

    This was really yummy. I liked that it stayed a little chunky so that you could appreciate the different textures of the ingredients. And a bacon garnish is never a bad thing.

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