Potato Leek Soup

With Coconut

by LEON BOUTEILLER

Soups are handy to have on hand. Preferably homemade and with real ingredients. Soups made ahead of time can be kept in the fridge or freezer or can be made at the time of service. There are a variety of good versions made with little effort.

When considering soup we think of it steaming and ladled into a bowl. Served to the hungry guest, warming his soul and chilled bones on a crisp autumnal eve. I like soup in the summertime. Often it is too hot and humid for a hearty, hot one. This is the time for chilled. There are cold soups like vichyssoise, the potato and leek classic from France, and cold fruit soups especially popular in Nordic and Scandinavian cuisines.

I recently had a dish on Cape Cod at the Wicked Oyster, the restaurant of a friend of mine. It was a cold dish - scallops with a flavorful sauce of coconut milk, lime and some secret ingredients. I thought the basic idea would make a nice alternative for a non-dairy approach to a cold potato leek soup. So I developed an Asian inspired potato leek soup, served hot or chilled. You can include any number of garnishes and, if you’re so inspired, add crabmeat, lobster or shrimp to make this soup a meal.

This soup can be considered vegetarian, if you allow butter and fish sauce. And vegan if you substitute a neutral oil for butter and a light soy sauce for the fish sauce.

POTATO LEEK and COCONUT SOUP

Ingredients:

3-4 good sized leeks
2 pounds Yukon gold potatoes, chosen for their creamy, buttery goodness and thin skin
4 tablespoons unsalted butter
1 small sweet onion, chopped
2 cloves garlic, chopped
2 cans full fat coconut milk (14 ounces each)
1 can coconut cream (5 ounces)
Juice of 2 limes (microwave them for 20-30 seconds. This will help to extract the most juice)
2 tablespoons coco aminos, or vegetable aminos
1 tablespoon white miso
2 tablespoons fish sauce
1 ½ teaspoons kosher salt
¾ teaspoon white pepper
Toasted unsweetened coconut flakes for garnish
Chopped cilantro for garnish
Lime wedges for garnish

Method:

Cut the white and pale green part of the leeks off and split lengthwise. Rinse under cold running water.
Cut the leeks into ½ inch slices and rinse again in a salad spinner and spin dry. You should have about 6 cups. Set aside
Do the same with the green part of the leeks.
Put them in a pot with 6 cups of water, bring to a boil and simmer for 20 minutes. Strain off the leek stock and set aside, discarding the leek pulp.
Melt the butter in a Dutch oven or other heavy bottomed soup pot
Add the cleaned and cut leeks, garlic and onion, then cook over medium heat with the salt and white pepper. Do not brown, only sweat until translucent
Wash the potatoes but no need to peel. Cut the potatoes into roughly ½ inch chunks and add to the pot with the leeks. Cook stirring occasionally for 5 minutes
Add the reserved leek stock, bring to a boil and simmer for 20 minutes or until the potatoes are tender
Stir in the coconut milk, coconut cream, coco aminos, white miso and fish sauce. Bring to a boil and simmer for 5 minutes
Purée with an immersion blender or in batches in a blender being careful working with hot liquids. If this lands on your skin, it’s like hot lava! Do not over work the soup,or the potato will become gummy
Stir in the lime juice and adjust for seasoning. Serve hot, or refrigerate overnight and serve cold. If serving cold, you may need to thin the soup with a little more coconut milk or water

A few key things to keep in mind. Wash the leeks well. A gritty soup is not enjoyable. Do not brown the leeks or potatoes as this will look unappealing and change the flavor profile. The lime wedges are good for anyone who’d like a little brightness. Chopped scallions or chives are also good garnishes.

This is a different take on potato leek soup. I like it chilled with a couple of finger sandwiches such as cucumber and herbed cream cheese or thin sliced ham and butter.

Enjoy!