We’re back! We took the school year off because it was impossible to find a night on which we could regularly make a new soup. However, first grade and preschool ends for the kids on Friday, and our evenings have opened up. I turned to the bookmarked page and found “Leek and New Potato Soup with Calçots.” We actually had potato leek soup fairly recently from a vegetarian crock pot cookbook. This soup is a little different. First of all, it calls for calçots, which I’d never heard of. I read an interesting article about the Calçotada Festival in Valls, Spain, in which people grill and eat hundreds of pounds of calçots.
I, on the other hand, didn’t even call around to see if there were any calçots to be had. The cookbook said that red salad onions are a good alternative, so I bought a red onion. I had to do some further research to figure out what black onion seeds are (no relation to onions whatsoever), but once I figured out that they’re used in Indian food, I knew I could get them at Krishna Groceries down the street.
This soup wasn’t too time-consuming, actually. I chopped leeks and cooked them in butter as instructed. However, there I met my first recipe frustration: the instructions said to melt half the butter in a saucepan, add the leeks and cook for a few minutes until they soften. But it never said what to do with the other half of the butter. I read it three times, but it truly wasn’t there. I guess less butter is okay. I bought new potatoes in all different colors; it was fun to cut the purple ones in half and admire their vibrant hue. The soup came together pretty easily; the potatoes and leeks simmered in soy milk, black onion seeds, and lemon zest for a while and then got pureéd in the blender.
The recipe wanted me to cook calçot onions on the side, and there I discovered the second recipe frustration; it didn’t say how to handle the red onion I was allowed to substitute. Since it said that the calçots were going to be soft and slightly caramelized, I cut the onion into chunks and sauteéd it in olive oil until it was soft and slightly caramelized. Benjamin, who was helping me, sat on the counter and ate chunks of raw onion until his eyes got all red and puffy. He washed it down with milk.
The soup was different from other potato soups I’ve had. It turned a greenish gray because of the different colors of potatoes, and the lemon zest came through. It was pretty bland, though the onions and some salt helped a lot. I liked it, but then I tend to like vegetables cooked any way. Dave didn’t mind it, Benjamin only ate a bite, and Phoebe wasn’t feeling well, so she skipped dinner.
It was a rainy, chilly evening, so I offered to make chocolate-chip cookies. No takers. But Benjamin said he wanted pie, and I happened to have enough apples, so we made an apple pie while we worked on the soup. The kitchen was a mess, but it’s so great to have hot food on a cool night. Phoebe roused herself from the couch to do the latticework on the pie.