This is a new to me book, purchased for a college course I'm enrolled in, and if you love to cook, want to learn to cook, cook for a living or write about cooking this would be a wonderful addition to your own library. In short, it's a taste guide, directing you on the herbs and spices and flavourings that work well with different foods. Designed to read like a dictionary, all foods are listed alphabetically, with a corresponding list of which foods and flavours work well with said ingredients. Brilliant really, and it is because of this book that I took a chance and added nutmeg to my Roasted Potato and Leek soup.
Nutmeg is not something I would think of using in a potato soup, but it really worked. Typically, I gravitate to spices like rosemary, or tarragon, but I was intrigued to try nutmeg, something that my new guide told me would pair well with both potatoes and leeks.
Do you have an interesting food pairing? I know people who eat peanut butter on hot dogs. I should check my book and see if they promote that combination!
Have a great day!
Roasted Potato and Leek Soup
4 Yukon gold potatoes, diced
3 leeks, green ends removed and chopped
1 small onion, peeled and diced
3 garlic cloves, minced
2 tbsp olive oil
1 tsp kosher salt
1 tsp ground black pepper
1 tsp grated nutmeg
8 cups chicken or veggie broth
splash of light cream
~ Preheat the oven to 450 degrees. Place the potatoes on a baking sheet and toss with 1 tbsp. of the olive oil, salt and pepper. Bake for 40 minutes, or until browned and crispy.
~ While the potatoes are cooking, heat the remaining oil in a dutch oven set over medium high heat.
~ Add the leeks, onion and garlic and cook until slightly browned, approx. 8 minutes.
~ Add the chicken stock and simmer the vegetables.
~ When the potatoes are finished, add them to the pot. Cook all ingredients for another 20 minutes. Puree with an immersion blender, season with nutmeg and add a splash of cream.
~ Serve warm with a salad and a chunk of bread.