Christ is Risen!
This has become a recent favorite soup go-to of mine! Summer time is not usually a time one thinks of having a bowl of hot soup but this is simply delicious and not something to miss! It is very easy to make and the ingredients are in season that after making a batch for my neighbor, I decided to make a batch for my family! That’s how easy it is!
Author’s note: Spring always feels like a fresh start: a chrysalis that bursts with the earth’s freshest offerings. This soup takes full advantage of spring’s simple, clean flavors, and your taste buds will get an extra treat if you serve it with a few shavings of Hemp Seed Parmesan.
Choosing the right potato
Choosing the right potato for this recipe is important. Why? Because the starch content of potatoes varies from potato to potato variety. There are 3 categories of potatoes: the kind for baking, the kind for all-purpose (the in-between), and the kind for boiling.
“Baking potatoes contain more total starch (20-22%) than the others, giving these varieties a drier texture. These work well for mashing, baking, frying, to thicken a stew or soup, but not when you want distinctive chunks. Common varieties include russet, Russett Burbank, Idaho, and White Creamer.
All-Purpose potatoes contain less total starch (18-20%) than baking potatoes but more than the total starch in boiling potatoes. They are closer in texture to baking than boiling potatoes. These potatoes are great choices for baking, frying, and mashing, in salads and soups but they won’t be quite firm as boiling potatoes. Common varieties include Yukon Gold, Yellow Finn, Purple Peruvian, Kennebec, and Katahdin.
Boiling potatoes contian a relatively low amount of total starch (16-18%), giving them a firm, smooth, waxy texture and a higher moisture content then those in the other categories. Often called “new” because they are less-mature potatoes harvested in the spring and summer; they are less starchy than “old” potatoes because they haven’t had the longer storage time to convert their sugar into starch. These potatoes are perfect when you want pieces to hold their shape, as with potato salad, or when roasting. Common varieties include red Bliss, French Fingerling, Red Creamer, Red Pontiac, and White Rose.”
So as you see, boiling potatoes are the best choice for this soup. Feel free to experiment with different potatoes in this category.
2 Tbsp olive oil, plus extra for servings
2 leeks, white and green parts, thinly sliced
3 small rainbow or regular carrots, thinly sliced
1 stalk celery, thinly sliced
2 cloves garlic, minced
3/4 lb fingerling potatoes, cut into 1/4 inch rounds
6 cups Vegetable broth, homemade or store bought
2 cups fresh or frozen peas
1 Tbsp lemon juice
3/4 cup packed minced fresh parsley, divided
2 small radishes, thinly sliced
1/4 cup Hemp Seed Parmesan or toasted pine nuts
Warm the oil in a heavy-bottomed pot over medium-heat. Add the leeks and cook for 2 minutes, or until they begin to soften. Add the carrots, celery, and garlic and cooker about 5 minutes longer, stirring occasionally. Stir in the potatoes and broth. Bring the mixture to a boil over high heat, and then cover and reduce the heat to medium-low. Cook covered for 15 – 20 minutes, or until the potatoes are soft. Uncover the pot and stir in the peas, lemon juice, and 1/2 cup parsley. Cook the mixture 2 minutes longer, or until the peaas are bright green and tender, and then remove from the heat. Season the soup with salt to taste.
To serve, ladle the soup into bowls, drizzle lightly with olive oil, and sprinkle generously with parsley, radish slices, and Hemp Seed Parmesan or toasted pine nuts.
Superfood boost (from the author): For extra protein, add 1/2 cup uncooked quinoa and 1 additional cup of broth while you are cooking the potatoes.
Heart Healthy, Immunity, and good source of Protein, this soup includes nutrients that promote cardiovascular health, provides nutrients that fight disease – such as vitamin C and zinc – and or contains superfoods renowned for their antiviral, antibacterial, or antifungal properties, and has 6 grams or more of protein per serving.
“Superfood Soups” Julie Morris
“Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen Tested Recipes” America’s Test Kitchen