Author: Martha Pego
Ingredients
Soup
1 large leek or 3 thin leeks, white part cut into thin half-moon slices
1.5 lbs (3-4 medium) Yukon gold, or red gold potatoes, peeled and cut into 1/2-inch cubes (see notes)
2 lbs (3-4 medium) tomatoes, cut into chunks
2 large garlic cloves
10-12 sprigs of cilantro
1 tablespoon olive oil
1,500 ml (6 cups) of water
2 tablespoons chicken bouillon powder (Knorr)
1/2 teaspoon fine Himalayan sea salt
3/4 teaspoon freshly ground pepper
Additional salt and pepper to taste (See notes)
Garnish
Panela or Oaxaca cheese, cut into small cubes
Cilantro, finely chopped
To Serve
Lime wedges, another secret ingredient
Finely chopped cilantro
Ham and cheese corn tortilla sincronizadas
Directions
1. Add leeks to a colander and rinse thoroughly to remove any hidden dirt.
2. Add the tomatoes, garlic, and cilantro to a blender and liquefy.
3. Add oil to a large pot set over medium-high heat. Add leeks to the pot and sauté, stirring occasionally, for about 5 minutes, until softened.
4. Add the blended tomatoes to the pot. Add the chicken bouillon and pepper and cook until it changes color from pink to orange. Add the water, potatoes, and bring to a boil. Lower the temperature to low, cover the pot with a lid, and cook in a simmer until the potatoes are soft, approximately 15 to 20 minutes, depending on their size.
5. Correct salt and pepper.
Notes
- Place the peeled and cut potatoes in water to prevent oxidation, which will cause them to turn brown.
- Russet potatoes are not recommended because they will absorb a lot of liquid and crumble.
- The heat is turned down to low when the pot is covered because the lid traps heat and steam, creating an even, humid cooking environment. Lowering the heat prevents the soup from boiling over or the ingredients from overcooking. Most importantly, it allows flavors to meld and develop more fully.
- Pepper is the secret ingredient, add enough so that the soup has a kick.
Comments
Post a Comment