I almost didn't make this recipe as I have a potato-leek soup recipe that I really love. But, I had some leftover leeks so I decided to give it a try. Boy, am I glad I did!
The ingredients in Hamersley's soup are nearly identical to those in the recipe I usually prepare--leeks, butter, olive oil, chicken broth, tarragon, light cream and, of course, russet potatoes. But as he slyly comments "this is one of those soups where a little bit of wine really makes a difference in the flavor."
The secret ingredient in this recipe is the vermouth--and not just a little bit. The recipe calls for 1 CUP of vermouth, which struck me as a lot when you consider there are only 6 cups of total liquid. There was one slight problem. Hamersley does not specify what kind of vermouth to use. I used sweet vermouth primarily because my husband wouldn't let me touch the dry vermouth he uses in his martinis. It turned out to be a great choice.
The other thing that needs clarifying is the amount of potatoes to use. I presume that a medium potato is about 1/2 pound so that is what I used and the consistency of the soup was just as I like it.
The final step in this recipe is pureeing. Hamersley directs you to your food processor but I prefer a good, old-fashioned blender, which produces a smoother soup with less mess.
The bottom line: Even though I substituted low-sodium chicken broth in a box for Hamersley's home-made broth, this recipe is a stand out.
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