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2012 Ten Speed Press eBook Edition
Copyright © 2007, 2012 by James Peterson
Photographs copyright © 2007 by James Peterson
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the
Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks
of Random House, Inc.
This work, with a new introduction, is comprised of material from Cooking
by James Peterson, originally published in hardcover in the United States by
Ten Speed Press, an imprint of the Crown Publishing Group, a division of
Random House, Inc., Berkeley, in 2007.
Library of Congress Cataloging-in-Publication Data
Peterson, James.
Cooking / James Peterson.
p.cm.
1. Cookery I. Title
TX652.P455 2007
641.5—dc22
2007021065
eISBN 978-1-60774-401-6
Design by Nancy Austin
10 9 8 7 6 5 4 3 2 1
V3.1

Precautions
Immersion blenders are great conveniences because you don’t need to dirty
the blender—the immersion blender can just be rinsed off—and there’s no transferring of hot liquids from one container to another. If you’re pureeing hot soup in
a regular blender, never fill the blender more than half full. Hold the lid on tightly
with a kitchen towel and start by pulsing on the lowest speed. Gradually increase
the duration and speed of the pulses until the air inside the blender has heated up
and no longer threatens to burst out the top.

Leek and Potato Soup
This simple and satisfying soup can be put together in about the time it takes to
open a can and can be made as a smooth cream soup or left chunky. Different potatoes create different effects. If you want pieces of potato with texture in the soup,
use white or red waxy potatoes and dice them. If you are pureeing the soup and
want a smooth texture, use Yukon Gold potatoes.
Makes 1 quart or 4 first-course servings
1 large Yukon Gold potato or white or red waxy potato, peeled
3 leeks, cleaned and thinly sliced
1 quart milk, water, or chicken broth
1/2

cup heavy cream or 4 tablespoons butter

Salt
Pepper

If you are making a pureed soup, thinly slice the Yukon Gold potato lengthwise. If you are
making a chunky soup, cut the waxy potato into 1/3-inch dice. In a pot, combine the
potatoes, leeks, and milk and bring to a gentle simmer. Simmer for about 25 minutes, or
until the potatoes and leeks are completely soft.
If you are serving a chunky soup, add the cream, bring to a simmer, and season with
salt and pepper. Or, if using butter, cut the butter into pats and place a pat on each serving.

Broths and Soups

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If you are serving a smooth soup, puree it with a blender (see precautions) and then
strain it into a clean pot. Add the cream, bring to a simmer, and season with salt and
pepper. Or, if using butter, cut the butter into pats and place a pat on each serving.

h ow to m a k e L eek a nd P otato S o up

1. For pureed soup, thinly slice
Yukon Gold potato lengthwise.

2. For chunky soup, slice potato
into strips...

3. ...and then dice.

4. Combine potato, leeks, and
milk and simmer until soft. Puree
and strain for smooth soup; leave
as is for chunky soup.

5. Add the cream and serve.

6. Or omit the cream and top
each bowl with a pat of butter.

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