Relevant Reflections

Relevant Reflections is a blog designed to encourage and challenge individuals with relevant reflections from God's Word & God's Spirit. The Word of God and God's Spirit is and always will be relevant to this world because it never changes yet it always has the answers no matter what generation, millennium or century that we are in....the same cannot be said for most things today. Relevant Reflections will also feature from time to time recommendations, restaurant reviews and other things that have been requested for me to post I hope Relevant Reflections can be an inspiration and encouragement to you. God Bless. -Kenny Smith

Tuesday, May 26, 2009



Ok so by popular demand I am posting the recipe for the "Creamy, Cheese & Leek Soup" that I made for the "Radiant Women's" traveling supper

This recipe makes a really large pot.......probably around 40-50 cup size servings

Ingredients

  • 8 table spoons of unsalted butter
  • 3 Large Leeks chopped (Only use the green parts)
  • 3 32 ounce boxes of Chicken Stock (Preferably "Rachel Ray's")
  • 8 cups of half & half
  • 8 Golden Potatoes (Finely chopped or diced)
  • 3 cups of White Cheddar (Grated)
  • 3 cups of Parmesan (Grated)
  • 3 cups of Smoked Cheddar or Smoked Swiss (Grated)
  • 2 cups of Whole Milk Mozzarella (Grated)
  • 5 pinches of dried Parsley
  • Salt to taste
  • Pepper to taste
  • Garlic Powder to taste
  • 5 cups of "Sharp Cheddar" (Grated for Garnish)
  • Dried Tarragon Leaves & Parsley (for Garnish)
Instructions

Melt your butter in a large saucepan over medium heat. Add leeks and saute until they are tender, salt and pepper the leeks during the saute. Add chicken stock & potatoes, bring to a steady boil for 1 minute. Reduce heat and simmer for 30 minutes. Puree the soup with a "hand blender"....Do not, I repeat do not use a regular blender as it will explode out due to the heat of the soup.

After the puree is finished add in your half & half and pinches of parsley. You can now begin to add your cheeses, whisk or stir it in until melted.......this is the delicate part because the soup can begin to scorch....make sure you keep a steady stir or whisk at all times so scorching does not happen. Add salt, pepper & garlic powder to the soup to taste....be careful not to over do the garlic, add very small amounts at a time. Ladle soup into cups, garnish with sharp cheddar, dried tarragon leaves and a small pinch of parsley. Serve soup with "Bisquick Cheese-Garlic Biscuits" add some dried parsley to the biscuit mix to give them the herb element.

Bon Appetit

C=:-)
Posted by at