Roasted Garlic And Leek Chowder Recipe
Ingredients
| Unsalted butter | 1 Tablespoon | |
| Garlic | 6 Clove (5gm), peeled | |
| Salt pork | 1/3 Cup (16 tbs), diced | |
| 3 medium leeks, white and tender green, chopped | ||
| Carrots | 2 Medium, diced | |
| 1 celery rib with leaves, finely chopped | ||
| 4 cups chicken stock or canned broth | ||
| Potatoes | 2 Medium, peeled | |
| Sage | 1 Teaspoon, chopped | |
| Ground pepper | 1 To taste | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | To Taste | |
Directions
1. In a small skillet, melt the butter over very low heat. Add the garlic, cover and cook, turning once, until tender, about 25 minutes; the garlic will be golden, but should not burn. Using a fork, mash the garlic to a paste.
2. Meanwhile, blanch the salt pork in a small saucepan of boiling water for 3 minutes. Drain well.
3. In a large saucepan, fry the salt pork over moderate heat until golden, about 4 minutes. Discard all but 1 tablespoon of the fat, but leave the salt pork in the pan.
4. Add the leeks and cook, stirring constantly, for 1 minute. Stir in the garlic paste and cook for 1 minute longer. Stir in the carrots and celery. Reduce the heat to moderate, cover and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
5. Stir in the chicken stock and bring to a boil over moderately high heat. Add the potatoes and return to a boil. Reduce the heat to moderate and simmer until the potatoes are tender, about 15 minutes.
6. Transfer 1 cup of the chowder to a blender or food processor and puree until smooth. Return the puree to the chowder and stir in the sage. Season with salt and pepper to taste. Ladle the chowder into bowls and garnish with the parsley.
2. Meanwhile, blanch the salt pork in a small saucepan of boiling water for 3 minutes. Drain well.
3. In a large saucepan, fry the salt pork over moderate heat until golden, about 4 minutes. Discard all but 1 tablespoon of the fat, but leave the salt pork in the pan.
4. Add the leeks and cook, stirring constantly, for 1 minute. Stir in the garlic paste and cook for 1 minute longer. Stir in the carrots and celery. Reduce the heat to moderate, cover and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
5. Stir in the chicken stock and bring to a boil over moderately high heat. Add the potatoes and return to a boil. Reduce the heat to moderate and simmer until the potatoes are tender, about 15 minutes.
6. Transfer 1 cup of the chowder to a blender or food processor and puree until smooth. Return the puree to the chowder and stir in the sage. Season with salt and pepper to taste. Ladle the chowder into bowls and garnish with the parsley.
Chef
