Tag Archives: Leeks

Kartoffelsuppe mit Wurst (Potato Soup with Sausage)

Eating this dish we’re instantly transported back to Berlin and all those great memories. We set out to recreate this soup and our version is ironically adapted from “Vegetarian Cooking for Everyone” by Deborah Madison. Leave out the sausage if you don’t eat animals, substitute olive oil for butter if you’re vegan.

Ingredients

  • 3 large or 6 medium leeks, finely chopped, white parts only
  • 1½ pounds Yellow Finn or Yukon Gold potatoes, scrubbed well
  • 2 tablespoons of butter
  • 1 medium fresh pre-cooked smoked sausage (Frankfurter Würstel / Wiener) sliced in ½” pieces
  • Water and a little (optional) milk
  • Fresh croutons (toast some baguette slices with olive oil)
  • Fresh chives chopped finely for garnish
  • 1 tablespoon of extra virgin olive oil for garnish
  • Salt & black pepper

Directions

  1. Chop the leeks in half and cut into small half moons then set in water to soak
  2. Quarter the potatoes length-wise then slice them thinly
  3. Melt the butter in a wide soup pot or dutch oven, add the leeks and potatoes and cook over low heat covered for 10 minutes
  4. Add 7 cups of water or a 50:50 mixture of water and fresh vegetable stock and 1½ teaspoons of salt, bring to a boil, lower heat and simmer partially covered for about 35 minutes (until the potatoes are soft and falling apart)
  5. Blend thoroughly, taste and season for salt and pepper. Add a little milk or cream just to add a bit of richness and body and add more water if the soup is too thick.
  6. Serve with crouton, chopped chive, sausage, and a drizzle of very good olive oil.

Skillet Shrimp with Couscous

Serves: 6

Ingredients

  • 1 cup couscous
  • 1½ pounds medium shrimp, shelled and deveined
  • 2 leeks, sliced into ½-inch half-moons
  • 2 carrots, shredded
  • 1 cup frozen peas, thawed
  • 5 garlic cloves, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • Coarse salt and ground pepper for seasoning

Directions

  1. In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
  2. Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
  3. Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

Adapted from Martha Stewart. Photo by Gnawme via Flickr used with CC Attribution, No Derivatives license