It’s November, which means it’s time for hearty, soul-warming meals. This soup from Alison Roman gives you everything you need in a soup, the texture from the potatoes, the grassiness from the dill, and the creaminess from the sour cream, it’s perfect. I love the extra vinegar-iness as the finish for a little something special on the palate.
2 TBSP Olive Oil or Unsalted Butter
2 LBS Waxy Potatoes, fingerlings, sliced about 1/2″ thick
2 Leeks (the whole thing) chopped and rinsed well
Salt + pepper
6 Cups Vegetable Broth
1 Large Bunch of leafy greens, [kale, swiss chard, spinach] stems removed and torn into bite-sized pieces
1/4 Cup Sour Cream + more for serving
1 TSP White Wine Vinegar
4 Scallions, thinly sliced
1 Cup Dill, coarsely chopped
Let’s Get Cooking
Before getting started be sure to really WASH the leeks, a lot of sediment gets caught in the leaves and you want to make sure to get it all clean. Let the leeks sit in a bowl of water, while you are prepping the rest of the ingredients.
Heat the olive oil in a large, heavy bottom pot over MED-HIGH heat. Add in the potatoes + leeks + salt + pepper.
Stir occasionally until the leeks are bright green and have started to break down about 5-8 minutes. Add in water + bouillion/broth and bring to a simmer. Simmer until the potatoes have started to fall apart and the broth has reduced, about 30-40 minutes. Smoosh a few of the potatoes with a wooden spoon [or whatever] to thicken the soup a little more.
Add in your greens and stir them into the soup, wait about 3-5 minutes and allow them to wilt. Add in the sour cream + vinegar and let simmer for another minute. Season with more salt + pepper + more vinegar if you’d like!
Serve the soup in bowls and top with more sour cream + LOADS OF DILL + more black pepper. I also liked another dash of vinegar.
Serve with some crispy crunchy bread, optimal for dipping!
I came to see Harry Styles for his first night in Chicago on Thursday, as I landed, I learned that it was postponed until Monday. After my emotional breakdown at the airport and I changed my whole life around, I decided to stay until Monday to see my man. Thanks to the generosity of my friend Claire, I stayed with her all week and she introduced me to Alison Roman. Not sure if I was living under a rock, but I am so happy to learn about her because she has some beautiful recipes. We decided to make Alison’s Pantry Pasta, with a Claire flare. I am considering this as the first post in an upcoming series on the blog; “Cooking with Friends”. These posts will showcase awesome recipes brought to me by my friends! First up we have this amazing pasta recipe that truly does utilize whatever we have in the kitchen.
4-6 Garlic Cloves
1 Lemon, Halved
1/3 Cup Olive Oil
1 TBSP Olive Oil + 1 TBSP Chili Oil [or just 2 TBSP Olive Oil]
2 Large Shallots or 1 Medium Onion, finely chopped
1 2oz Tin Anchovies [we didn’t have]
2 TBSP Capers, finely chopped
Crushed Red Pepper Flakes
12 oz of whatever Pasta you have
1 Cup Herbs, Oregano, Parsley, Chives, finely chopped
1 Cup Pasta Water
Parmesan or Pecorino for serving
Let’s Get Cooking
Grab a large pot of water and boil, season it heavily with salt
Finely chop one garlic clove and place it in a small bowl. Thinly slice the remaining garlic.
Chop the lemon in half and squeeze half into the small bowl with the chopped garlic, season with salt and set aside.
Heat the 1/3 cup olive oil in a large skillet over MED heat. Add in the shallots and thinly sliced garlic, and season with salt & pepper. Cook, stirring occasionally until lightly browned at the edges. Add in the chopped capers + crushed red pepper + anchovies [if you have], stirring to encourage everything to melt into the oil. Set aside.
Cook the pasta until just al dente. Using tongs, transfer the pasta into the skillet along with about 1 cup of pasta water. Cook the pasta, stirring often until the sauce has thickened. Add in the herbs [whatever you have] + lemon and garlic + an additional squeeze of lemon juice.