Tuesday, May 25, 2010

Tight A$$ Tuesdays: Potato and Leek Soup & a Special Gift From a Friend

I feel a bit guilty putting one of the components of this dish in a tight-a$$ recipe. But, with the amount you need, it is still a cheap meal. I'd planned all day to make Potato and Leek Soup, with some little parmesan crisps and crunchy bacon. About the bacon...

Not 2 hours into my day and I had a knock at the door, with my postie holding out a package for me. Under layers of bubble wrap, ice-packs and a plastic container, were 5 (!!) packages of different bacon from E at King Valley Free Range Pork. Different cuts, different cures and smokes, all the way from Victoria, all for me!

I was pacing the kitchen, I was Googling, I was filtering through my favorite food blogs for inspiration. This was special, and getting my hands on this pork has been on my wishlist for years! The recipe had to allow it to be the main event! There were streaky bacon wrapped asparagus spears, wrapped figs, carbonaras, pies, and breakfasts dishes. All great options, but... I think the soup I'd planned on making all day, carried the flavour perfectly. The flavour permeates quickly with just a quick stir. I even had enough sweet, smokey fat render out for a little drizzle on each bowl.

Potato and Leek Soup
Serves 6

3 large leeks, roughly chopped
100g butter
1kg potatoes, peeled and diced
2 garlic cloves, crushed
2L chicken stock
salt and pepper
100g butter, extra
200ml cream
200g streaky bacon, cut into strips
parmesan crisps

Sweat the leeks and butter over a low heat for around 10 minutes, or until soft but not coloured. Add in the potatoes, garlic, chicken stock and salt and pepper. Cook for approx 15 minutes, until potatoes are soft. In this time, fry off the bacon until coloured and crispy. With a stick blender, puree soup until smooth. If it is too thick, thin down with milk. Serve up into hot bowls, and sprinkle bacon and parmesan crisps.

To make parmesan crisps, pile a tablespoon of finely grated parmesan on a lined baking tray, and gently pat out into rounds. Bake in a moderate oven until melted and golden brown. Gently peel off with a spatula and allow to cool.

If you are lucky enough to live in Victoria, you can find the King Valley Free Range Pork, made from heritage breed, black pigs and cured using traditional artisan methods at markets all around Victoria. Join the Facebook group to keep up to date, or check out the King Valley Free Range Pork website for markets dates and times.


baringapark said...

It looks good in the photos...well done Ms chef xo

Nelly said...

Take two!

That soup looks delish Little E :-)
How lucky are you to get all that scrummo bacon from King Valley??!! After eating pork from their animals, we'll never eat tasteless, unethically raised pork again.

Nelly said...

Didn't know what you meant in the uncencored shouter by random generator thingy but just checked out your giveaway post.
I think I know who the random generator should pick to get some lovely soap in the mail pet, and it's not me ;-)

wannabeafoody said...

It's all good, I have a tonne of this stuff to give away. Send me your address to gladwrap_queen@hotmail.com

E can have some more too if she wants it!!

Jaymie said...

the soup and the bacon look fabulous! well done both of you for such fantastic foodstuffs :)

MarketLady said...

Yum Yum! We love the KV FR pork too..... buy it at the Mansfield Farmers Market on the 4th Sat of the month. Well done E!

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