New Classic Family Dinners by Mark Peel has fantastic recipes from the menu at Campanile, his Los Angeles restaurant. Some are easy and some are a little more difficult, like the recipe for Giant Ravioli with Spinach, Ricotta and Egg Yolk. It looks like a bit of heaven! This time I decided to make one of the easier recipes, Pureed Potato Leek Soup. The flavor was great and it was very easy to do. The only thing I would change next time I make it is the the garlic. The garlic wasn't sauteed with the onion and leeks and I didn't particularly love that flavor of garlic. Don't get me wrong, I love garlic but I think it needed to be cooked before adding the liquid. The other change I made was the herbs. I didn't have a cheesecloth so I didn't make a bouquet gari. I just added the herbs to the soup and it all got pureed together. I would definitely make this soup again.
1 stalk celery, from the tender heart, diced
1/2 medium onion, chopped
1 tablespoon salt
1 1/4 pounds russet potatoes, peeled and cut in 1-inch chunks
8 garlic cloves, cut in half, green shoots removed
Click here for a printable version of Pureed Potato and Leek Soup.