Potato-Leek Soup, Lemon-pepper Bread

Gallimaufry - Gravy Train

by Beverly Tjerngren

Beverly Tjerngren.

Soup plays a big role in my house. Back in the day I found the idea of homemade soup more than a little daunting, but after I worked up the courage to give it a try, I returned to it again and again. Few things are as satisfying, both physically and emotionally, as a nice, hot bowl of soup and it's even better if you serve it with a good bread and maybe a little cheese, too. This soup/bread combination is a regular player on my dinnertime menu, showing up at least three times a month.

Potato-Leek Soup

  • 4-5 medium-sized potatoes
  • 1 yellow onion
  • 1 large leek
  • 1 Tbsp. butter
  • 4 cups water
  • 1 vegetable or chicken bouillon cube
  • ½ cup heavy cream or half-and-half
  • salt
  • pepper

Peel and slice the potatoes and onion. Cut a slit length-wise down the leek, rinse well, and cut it into slices. Sauté the potato, onion, and leek with the butter for a few minutes in a large pot (do not let them brown).

Add the water and bouillon cube to the pot and bring to a boil. Let boil under a lid until potatoes are completely soft and coming apart, 15-20 minutes.

Mash the potatoes into small pieces with a whip or potato masher. Stir in the cream and salt and pepper to taste. Serves 4.

Lemon-pepper Bread

  • 2 cups all-purpose flour
  • 2½ tsp. baking powder
  • 2 tsp. lemon pepper (or 1 tsp. grated lemonpeel and 2 tsp. black pepper)
  • 1/4 cup butter, cubed and slightly softened
  • 1 Tbsp. fresh chives, chopped
  • 3/4 cup grated cheddar cheese
  • 2 tsp. white vinegar
  • 3/4 cup milk
Lemon-Pepper Bread

Heat oven to 400°F (200°C). Grease two baking sheets, or cover them with parchment paper.

Stir together flour, baking powder, salt, and lemon pepper in a large mixing bowl. Blend in butter, pressing into flour mixture with your fingertips until it resembles fine crumbs. Stir in chives and cheese.

Stir the vinegar into the milk (it will separate a little), and pour it into the flour mixture, working into a soft dough. Turn the dough onto a lightly floured surface and knead until smooth. Separate the dough into two parts, patting each into a round loaf about 1-inch thick. Put the loaves on the baking sheets and mark eight pieces on the top of each loaf by cutting criss-crosses lightly with a sharp knife.

Bake 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped with your knuckles. Serve warm, with butter and cheese.