From Sherry’s Kitchen: Seafood Potato Leek Soup Recipe
March’s Delight: Seafood Potato Leek Soup
Oh, how I look forward all winter to the delectable taste of leeks from the garden! This beautiful, easy-to-grow member of the onion family will present you with nutritious, colorful additions to your spring recipes. If you plant seeds in August, they grow all winter in our mild climate, and are ready for harvest as early as February. Be sure to sauté them before adding to dishes—otherwise, they will be bitter and tough.
Prep time: 15 minutes
Total cooking time: 35 minutes
- Cut four medium Yukon gold potatoes into ½-inch cubes, skins left on.
- Place potato cubes into a medium soup pan; add 4 cups water.
- Bring to a boil, and then turn down heat to simmer for 30 minutes, with no lid.
- While the potatoes are cooking, remove roots and yellowed or brown leaves from one leek and slice into thin slices, including green leaves.
- Melt ¼ cup butter in a sauté pan and add leek slices.
- Sauté under tender, about 5 minutes. Leave in pan and set aside.
- While the potatoes and leeks are cooking, thaw ½ pound raw shrimp (31-40 size), 8 oz. white fish, and 8 oz. wild salmon in a large bowl filled with lukewarm water. Drain water.
- After removing skin, cut fish into ½-inch cubes.
- To the cooked potatoes, including the water left, add ½ cup Sherry (medium dry—not cream or sweet), the sautéed leeks, and the prepared seafood.
- Bring to boil and cook 5 minutes, or until shrimp are barely pink. Do not overcook.
- Remove from heat, and add 1 pint (16 oz.) whipping cream. Stir to blend into soup mixture.