It’s a rainy day. It has been damp and rainy and then gray and damp and now it’s raining again. It is the first day of fall, and a perfect day to make soup.
Potato leek soup came to mind. I had all of the ingredients!
When I heard it was going to be a rainy weekend, I went to the freezer to retrieve the end bits of whole chickens that I save along with gizzards and necks from whole chickens that I had roasted. I save all this to make bone broth with.
So this morning instead of getting out the Instant Pot, I did bone broth the old school way, in a big soup pot on the stove.
I took the gizzards, and necks, and two 1 quart containers of roasting pan juices and chicken carcasses and tossed it into my big Great Jones soup pot.
I mention the brand because I love Great Jones cookware. I discovered them a few years ago on the Today Show when they were just starting out, and I had some pots that I wanted to replace, so I tried a couple. Now, a few years have gone by and the majority of my cookware for every day stuff is from them. I will never, however, give up my love for vintage Dansk Kobenstyle Dutch ovens.
In the soup pot, along with the chicken carcasses and necks and gizzards, I added a few things. Salt, 2 cups of rosé wine, because that was what was open, a half dozen carrots, one onion, two bay leaves, and spices. I chose Shwarma seasoning and Za’atar. Don’t ask me how much I just threw a couple of dashes in. Then I added some more water so that the soup pot was about 2/3 full. The pot called “Big Deal” is 8 quarts.
I cooked everything together I guess about three hours. Then I allowed the broth to cool slightly, and I removed the carrots to their own bowl to be used in the next stage of the soup. I removed all of the bones and gizzards, leaving just the broth. I then skimmed the fat off of the top of the broth.
Then I rough chopped two red onions and tossed them in the pot with the skimmed broth. I had already sliced a bunch of fresh leeks and had them soaking in ice water to make sure all the sandy soil had lifted away. I drained the leeks and tossed them into the pot.
Next I took dozen small potatoes that I had harvested from my own garden a week ago, and quartered them. The potatoes went into the pot as well. I also have the carrots I had made the bone broth with. They were sliced smaller and added back.
The last step before the next cooking stage, was to add thyme and tarragon, which I have fresh and growing in my garden.
Everything cooked together another two hours.
I then got out my little Cuisinart immersion blender and emulsified everything in the pot as it was cooking. I kept the soup on low, stirring often, and let it cook down another hour.
It was now cooked down enough that I tasted it and I adjusted the salt and pepper and added a little more seasoning. I even added a very small cheese rind. Just to add another layer of flavor.
The soup tastes very good and this is my spin on potato leek soup. I have not added any cream. A lot of the recipes I consulted before creating my own don’t call for cream.
The soup will now cool and then it’ll be put away and after the flavors meld for a day or so, I will serve it for dinner.
Bon appétit 😋