Irish potato leek soup is so delicious and very easy to make. If you have a problem with your weight, enjoy it cold; in biochemical terms, the carbohydrate retrogrades forming more 'resistant starch'. Then it's not absorbed in the small intestine, drastically slowing the rise of blood glucose and its storage as fat.
When one thinks of Ireland and potatoes, your thoughts are probably of the great Irish famine of about 170 years ago; that was the making of much of the United States. The cream of Eire emigrated to the new world. Living for four years in Illinois we were frequently reminded of the great contribution they have made to every level of society in the USA. Even the Chicago river turns green on St Patrick's Day.
It takes only ten minutes to prepare the vegetables and another thirty to cook this marvelous soup; ten if you use a pressure cooker.
And if you think of the Netherlands, your thoughts probably turn to tulips. But when I think of the Holland, I think of prei; that delicious vegetable that the English speaking world calls a leek. She's the queen of Holland. Not a very elegant lady whilst reigning in her fields but, once you pluck her, she makes the most delicious soup.
And then, if you find it a bit plain, you can fiddle with various stocks to make it more interesting; personally I think the subtle flavours of leek and potato take a lot of beating. We do however use a salmon or chicken based bouillon occasionally.
This Irish potato leek soup recipe makes a perfect fit on our easy soup recipes page.
Of course, it's not only the Irish and the Dutch who can grow potatoes; here are a bucketful from our own garden.
New potatoes are less fattening, if you can find them.
Irish potato leek soup has many variations; try adding some salmon to make a complete dinner.
Vichyssoise is just the French name for an Irish potato and leek soup; it's enjoyed cold. Overnight storage of potato in the fridge makes it significantly less fattening; the carbohydrate retrogrades making it less digestible in the small intestine; instead it's fermented in the colon. Read more about resistant starch.
As I said above you could use a pressure cooker; it reduces the time considerably, saving you electricity too.
Chicken bones bouillon is a cartilage rich stock that Harvard Medical school found to be more effective that medication for stubborn inflammatory arthridites.
Now you have two options.
Both are great, and I recommend you try both. For the first, you use your chicken bones bouillon.
For the second, add two cups of boiling water to your ingredients, and the salmon, chopped in pieces.
Add the condiments, cover and cook on low heat for 20 to 30 minutes. Remove the bay leaf, and you can either liquidise, or ladle straight to your soup bowls. Add a dollop of cream, and sprinkle with chives and parsley. It's so delicious; what we call healthy slow food made fast.
Bernie's leek and salmon soup is without equal rich in anti inflammatory omega-3 and allicin; and a heap of other nutritious phytochemicals.
Do you have time on your hands? Love to fiddle in the kitchen? This is the queen of all soups. You follow the same recipe as above but, instead of the chicken stock or filet of fatty fish, you make a salmon bouillon.
It means a trip to the fish market to buy a salmon skeleton and head once the filets have been removed; it costs me only one euro.
There is so much
goodness remaining, and it's usually consigned to the gannets. No wonder
our seas are being deplenished at such an alarming rate; starvation and obesity face
the world in equal measure. We waste so much, and eat the wrong stuff; mostly too much high glycemic starches.
But you will enjoy an Irish potato leek soup; with salmon, it is to die for. Astonishingly, it's proven to be heart and cartilage protective. You might just live to a happy, healthy ninety; with your marbles intact, because the omega 3 in protects your brain too.
You'll find the recipe to make the bouillon at the fish oil health benefits page lower down. Once you've bought your salmon backbone, it takes three quarters of an hour of cooking and two minutes of fiddle to remove the bones; much less, of course, in the pressure cooker; voilà.
The latest fad to hit the poor dieters of his world is the Banting diet; whilst it has much to offer, like all fashions, it's so extreme that it's unsustainable for many, I suspect. This Irish potato leek soup would certainly not find favour with its protagonists, certainly if eaten hot.
It's based on a near zero carbohydrate and very high fat diet. There's considerable fat in the chicken bones and salmon filet; you could go further by adding a dollop of double thick cream; or just a lump of butter.
But it's the potato that the banting folk will be avoiding. Potato does indeed have a high glycemic index when eaten immediately after boiling but, in the context of the whole meal, with plenty of fat and protein, it's acceptable. If you're concerned use sweet potato instead.
Did you know that butter is back? It should never have been banished to Coventry in the first place. Now it's margarine's turn to take a well deserved break in the wilderness.
Do you have asbestos pipes delivering water to your neighbourhood? Don't drink it; I'm not crazy about bottled water unless you have the potential for asbestos poisoning in your water supply. It causes one of the most serious cancers in lungs if breathed in, and in the gut if ingested. Mesothelioma ...
Irish Potato Leek Soup
Enjoyed our cold Vichyssoise? Perhaps tell a friend about Irish Potato Leek Soup. A FB or Tweet commendation would be great.
Gems, both amusing and healthful, from the life and work of a chiropractor.