This year, the University of Arkansas Press was proud to publish the 30th Anniversary Edition of Crescent Dragonwagon’s iconic cookbook Dairy Hollow House Soup & Bread. Now that it’s officially soup season, we’re presenting some of our favorite of Crescent’s soups from the book.
Leek and Potato Soup Simplicity
It will be a formidable temptation, but at least once, prepare this just as is: no dill, bay leaf, oregano or caraway, no milk or cream. Then feel free to start playing with it. I have to admit, I like bay leaf in here.
1 pound all-purpose potatoes, scrubbed and sliced
8 leeks, white part and 1 inch of green, split open lengthwise, very well washed, and sliced
4 cups Chicken Stock 1 (page 19) or Golden Vegetable Stock (page 28) or any well-flavored chicken or vegetable stock
4 cups spring water
1 to 3 tablespoons butter to taste ( optional) Salt and freshly ground black pepper to taste
Croûtes of whole-wheat French bread (page 147)
Grated Parmesan cheese, chopped fresh
parsley, sour cream, kefir cheese, Crème Fraîche (page 50), or plain yogurt, for garnish
1. In a large, heavy soup pot, combine the potatoes, leeks, stock, water, and butter if using. Bring to a boil, turn down the heat to medium, and let simmer strongly, uncovered, until the liquid is reduced by about half, about 1 hour. Stir occasionally. Taste for seasoning and add salt and pepper if needed. Mash some of the potatoes into the soup to thicken it slightly.
2. Place a croûte in each soup bowl, and ladle in the soup. Top, if desired, with a bit of grated Parmesan, a sprinkle of parsley, or a dab of one of the dairy garnishes.
Serves 6 to 8 as an entrée
VARIATION:
Spread the croutes with a little Garlic Oil (page 41) before ladling soup over them.
Also experiment with some or all of the following herbs, adding them to the stock and water: 2 bay leaves, 1 teaspoon dried oregano or basil, or ½ teaspoon dried rosemary.
Deja Food: Combine the heated leftovers with the entire contents of a 16- to 28- ounce can of whole tomatoes, pulsed in a food processor just until chunky. Heat with any oddments of cooked vegetables you have lying around. Great vegetable soup fixings!