Recipe courtesy Emeril Lagasse, 2003
Prep Time:
16 min
Inactive Prep Time:
--
Cook Time:
44 min
Level:
Easy
Serves:
1 1/2 quarts soup, or about 6 servings


Ingredients

• 1 large or 2 small leeks, about 1 pound
• 2 bay leaves
• 20 black peppercorns
• 4 sprigs fresh thyme
• 2 tablespoons butter
• 2 strips bacon, chopped
• 1/2 cup dry white wine
• 5 cups chicken stock
• 1 to 1 1/4 pounds russet potatoes, diced
• 1 1/2 teaspoons salt
• 3/4 teaspoon white pepper
• 1/2 to 3/4 cup creme fraiche or heavy cream
• 2 tablespoons snipped chives

Instructions:

1. Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. 
2. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternately, tie 2 leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.)
3. Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
4. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. 
5. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. 
6. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
7. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) 
8. Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

I found some Meijer brand sausage that was on sale, so I just cut apart the casings and squeezed the sausage into the pot to cook. I wanted crumbly sausage, but if you don’t want to get your hands potentially messy, just slice the raw sausage and you can have sausage slices in the soup instead!

Ingredients:

• 2 links Spicy sausage
• 5 New Yellow potatoes, diced
• 24 oz or so of Chicken Stock
• 3 stalks of Swiss Chard, sliced into shreds
• 1 Tbsp Corn Starch mixed in 2 tbsp water
• Splash of cream 

Instructions:

1. Cook the sausage in a large soup pot until browned
2. Add the potatoes
3. Pour in chicken stock and bring to a simmer
4. Cook for 10-15 minutes to cook through potatoes.
5. Add Swiss Chard shreds
6. Pour the corn starch slurry mixture into the soup and add the splash of cream.
7. Enjoy with some crusty French bread!

I've adapted this recipe from The Atlantic, but the original is a Bobby Flay creation (Presumably. I mean it was in his book, but somehow I'm always skeptical.)  None of my friends seem to like really spicy food, so having only me to feed I cut the recipe in half. I used 2 jalapeños and a habanero (or it could have been a Scotch bonnet. See this visual guide for hot pepper assistance). If I made it again I would either stick to just jalapeños or keep the habanero and only one jalapeño. However, the soup is definitely edible as described. 

Ingredients:

• 1 tablespoon unsalted butter
• 1 carrot, peeled and chopped
• 1 small onion
• 2 garlic cloves, minced
• 1 cup orange juice (the original called for red wine, which would probably taste great as well)
• 1½ 15oz cans of cooked black beans, rinsed (the original used uncooked beans which require more cooking but probably add some earthy flavors)
• 2 jalapenos and 1 habanero, rubbed with olive oil and roasted in the oven at 350°F for 25 minutes, then peeled, and chopped (I didn't seed my peppers so as to keep the heat)
• 2 cups vegetable stock
• 2 tablespoons lime juice (oops, i forgot this.  probably worth adding anyway)
• 1/4 cup sour cream  

Instructions:

1. In a saucepan over medium heat, melt the butter and sweat the carrot, onion, and garlic for 5 minutes, until translucent. 
2. Add the orange juice (or wine), bring to a boil, and let reduce for 10 to 15 minutes. 
3. Drain the beans. Reduce the heat to medium. 
4. Add the seeded jalapenos and habanero, beans, and stock. Simmer for 15 minutes, or until the beans are cooked through. 
5. Remove from heat and add lime juice, plus salt and pepper to taste. Stir to combine. 
6. May be made up to two days ahead of time, covered and refrigerated. Reheat just before serving and garnish the soup with sour cream.