The combination of potato and leek in a soup is a classic, something I've already covered on Dinner Tonight, and there's no refuting that it's a successful pairing. But that didn't mean I wasn't intrigued by this recipe in Raymond Sokolov's splendid book A Canon of Vegetables, a volume of recipes organized by vegetable, each accompanied by a literary—and often witty—bit of scholarship. While learning that kimchi cures sickness and that croquettes dauphine are "the high point of potato cookery," I came across this five-ingredient recipe (including salt and pepper) for a variation on the classic.
Sokolov calls Pumpkin and Leek Soup "less dour, brighter, yet thicker," all of which I found true. It's a little bit sweeter, too. The best part about soups like this is the easy preparation: Dump pumpkin chunks and sliced leeks into a quart of water, simmer, and blend. The result is rich, vegetal and tasty, but the final luxurious touch comes in the form of cream, sour cream, or yogurt to soften it. I stirred in a dollop of Greek yogurt, thinking its thickness would suit nicely, and it worked quite well. A drizzle of olive oil and thick bread, and dinner was served.
If you can't find pumpkin, any winter squash such as butternut will substitute well.
About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.
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