Here in the trenches the fist of the Beast
For fear of an atmosphere poisoned deceased
With a gas mask to keep me from breathing my death
It’s American soil I hope for at best
But the duty I serve can’t begin to compare
To my ancestors battles and wars through the years
Though the loneliness strikes like an enemy shell
I pray for my home but still sit here in hell.
“Far Away Coast” by Dropkick Murphys
Tomorrow is St. Pat’s Day and we are having a shindig at work. I’m making my all time favorite soup, potato leek. I have made this on many occasions and it always seems to peek its head out at Thanksgiving dinner.
What’s the secret to this soup? Love. Not really, it’s actually just copious amounts of dairy products (namely cheese, butter and heavy cream).
Ingredients:
6 c chicken stock
½ stick of butter
2 leeks sliced in ½ lengthwise (top and bottom trimmed), soaked in cold water to remove dirt, drained in a colander
2 cloves garlic, minced
6 medium yukon gold potatoes, peeled and quartered
1-3 t salt (estimate, to taste)
1/4-1/2 t pepper (to taste)
½ c heavy cream
5 oz. Boursin Garlic and Fine Herb cheese chunk
Directions:
1.Put butter in a large pot, heat over medium-low heat
2. Add leeks, cook until soft 4-5 minutes
3. Add garlic, cook for 1 minute
4. Add potato and stock and simmer for 30 minutes
5. Process with stick blender, add cheese and cream, continue to process until smooth
6. Add salt and pepper to taste
