Soup Kitchen story and photography by DAN CLAPSON
March is a fairly unpredictable time of year in Calgary. Yes, we were lucky enough to soak up the as having something a little more freshtasting when the sun is shining through sunshine in high teens temperatures in early February, but this shoulder season winter’s tale-end cool breeze. is usually full of snow, rain, shine, repeat. Here is one recipe that can keep you Having a rich, creamy soup on those easily satiated in the last few weeks before grey and slushy days is just as essential spring officially arrives.
Creamy Potato, Leek and Sausage Soup Serves 4-5 Total cook time 45 minutes 3 white potatoes, 1 cm diced 3 cups (720 mL) chicken broth 3 cups (720 mL) water 2 medium leeks, trimmed and thinly sliced 1 cup thinly sliced farmer’s sausage 1 cup dry yellow split peas 1 Tbs grainy mustard 1 Tbs (15 mL) honey 1 tsp (5 mL) Worcestershire sauce ¼ tsp cayenne pepper 1½ cups (360 mL) heavy cream To taste salt and pepper
Shoulder season is usually full of snow, rain, shine, repeat
1. Place potatoes, broth and water in a
large pot and bring to a boil on mediumhigh heat. Let boil until potatoes are fork tender, about 8-10 minutes.
2. Transfer to a blender (or use an
immersion blender in the pot) to puree until very smooth. 28
3. Add leeks, sausage, peas, mustard,
5. Season to taste with salt and pepper
4. Add heavy cream to the pot, stir
Dan Clapson is a freelance food writer and columnist in Calgary. When he’s not writing about Canada’s amazing culinary scene, he is likely listening to 80s rock or 90s boy bands. Follow him on twitter @dansgoodside
honey, and spices to the pot. Once mixture starts to simmer, reduce to medium heat and let cook for 30 minutes, stirring occasionally.
well, and continue to cook for 5 minutes.
before serving.