golden potato soup with roasted garlic, smoky tempeh and chives
Posted Jun 05 2009 5:07pm
This is an awesome dish, one of my all-time favorites.
The leeks really add something special while the chives and smoky tempeh add an intense flavor next to the delicacy of the soup itself. My life didn't really begin until I discovered roasted garlic. It just makes everything taste better. For such a delicious, lovely meal, you only need 30 minutes to prepare this soup.
This is definitely a child-friendly meal, based on our kids' reactions.
ingredients 2 heads of garlic, outer skin peeled off, individual cloves left intact, sprouting end sliced off to reveal the tips of the cloves
2 leeks, white part sliced thinly 5-6 large Yukon Gold or other yellow potatoes, diced 4 carrots, quartered down the middle and sliced 6 c. chicken-style broth (minus the soymilk powder) or vegetable broth (I use this stuff on practically everything these days; I should just make a post for it myself so I don't have to send you off the blog) 2 T. fresh or 1 T. dry thyme 1 bay leaf
1 c. plain yogurt 1/4 c. mellow white miso, dissolved in warm broth
4 oz. tempeh, crumbled 3 T. Bragg's or other soy sauce 1/2 t. liquid smoke
1/4 c. chives, minced salt and black pepper, to taste
instructions 1. Preheat the oven to 400F. Drizzle the tops of the garlic heads with a little bit of oil and wrap them loosely in foil. Place them in an oven-safe container and roast them for 30 minutes.
2. Heat 2 T. of oil in a soup pot and add the leeks. Stir them regularly until they are softened and separating.
3. Add the potatoes, broth, thyme and bay leaf. Bring to a boil, then reduce heat and simmer, stirring occasionally, for about 20 minutes.
4. Add the carrots to the soup and cook for another 10 minutes, until the carrots are soft and the potatoes and easily crumbled.
5. Meanwhile, heat 1 T. oil in a small skillet and add the tempeh. Cook the tempeh, stirring often, for about 10 minutes, until it is browned on all sides. Turn off the heat, remove the skillet from the burner and stir in the Bragg's and liquid smoke.
6. The garlic cloves should slip easily from their skins. Place them in a blender or food processor. Remove the soup in batches to the food processor or blender and process until all of the soup is smooth.
7. Return the soup to the pot and stir in the yogurt and miso. You can heat it through again if it needs it, but do not boil the soup.
8. Season to taste with salt and pepper. Serve the soup sprinkled with the smoky tempeh and chives.