I lose. I forgot to take a picture of this meal. Part of me feels like that means I need to skip this day's blog, but alas, the soup was so delicious that I cannot do it. You'll just have to imagine what it looks like and get all excited to make it yourself. Five points to anyone who makes it and sends me a picture so I can stick it up here and stop feeling silly.
I made a fairly straightforward catfish-cabbage stir fry which I served in wraps for a tasty dinner. However, you could have just as easily eaten it with a fork and no wrap. But what's the fun in that? This way we sorta pretend it's like moo shu mixed with Mexican tortillas.
The real treat, however, was the soup. Mashing the potato with broth makes a for a thick, creamy texture without the calories. Just add a tiny touch of cream and you end up with soup that tastes like a thousand calories without having to actually go to the gym for 17 hours straight. The leeks provide a smooth flavor without being overpowering and the cheddar toasts I prepared to dip into the soup were a fantastic finishing touch. This soup will be made again and again.
Difficulty: medium
Time: 1 hr
Cost: $19.02
Creamy Potato-Leek Soup
Time: 1 hr
Ingredients:
1 tbsp fake butter
3 decently sized leeks, sliced thinly
2.5 lbs potato, cubed (I used Yukon)
1/2 tsp salt
28 oz vegetable broth (no salt added)
1 tsp Thyme
1/3 c whipping cream
1/2 tsp black pepper
French baguette (about 1/3 of one)
1/2 c shredded low-fat cheddar cheese
First, preheat your oven to 375 degrees. You'll need it later for the cheddar toasts.
Then, turn to the soup. I prefer NOT to peel my potatoes, but just to cube them. I feel that is more flavorful, less work, and also more nutritious, but peel if you really feel the need. However, do make sure you continually wash your leek as you slice it up since these veggies somehow absorb dirt.
When the veggies are ready, heat a large pan over medium heat. When the pan is hot add the butter and swirl as it melts to coat the pan. Add the leaks and saute for 10 minutes or so, or just until they start to brown. Stir occasionally to avoid burning.
Add the potatoes, salt, vegetable broth, and Thyme. Also pour in 2 cups of water. Bring it to a boil, then reduce the heat and let the soup simmer for about 20 minutes, uncovered. At the end of the 20 minutes the potatoes should be very tender and soft so you can easily smash them.
Assemble the toasts as the potato soup simmers. Slice about 1/3 of your baguette into thin, bit-sized slices that are just about 1/2" thick. Place them on a greased cookie sheet and sprinkle the cheddar cheese evenly over each slice. Bake them for 8 minutes so the cheese melts and the bread toasts. In fact, just put them in the oven when the soup has 8 minutes left so everything is nicely timed.
When the soup is done simmering, remove it from the heat and mostly smash the potatoes. It's okay if little chunks remain, but you want a fairly thick, creamy texture without giant chunks.
Stir in the cream and black pepper and serve immediately with the toasts.
Catfish-Cabbage Wraps
Time: 45 minutes
Ingredients:
2 tsp sesame oil
1 lb catfish fillets
2.5 c cabbage, thinly sliced
1 c shiitake mushrooms, sliced
1/2 c shredded carrot
1/2 c green onions, sliced
1 tbsp minced ginger
2 garlic cloves, minced
1/4 c hoisin sauce
3 tbsp soy sauce (low-sodium)
3 tbsp teriyaki sauce (low sodium)
tortillas
Heat a wok over medium high heat. As it's heating, slice your catfish fillets into small, bite-sized pieces. When the pan is hot, add 1 tsp of sesame oil and swirl to coat. When the oil is hot, add the catfish bites. Stir occasionally and stir-fry in the wok for about 6-8 minutes or until they are cooked all of the way through. Set them aside for now.
Return the wok to the heat and add the other tsp of sesame oil, once again swirling to coat and heating. Then add the cabbage, mushrooms, and carrot. Saute for 8-10 minutes or until the cabbage and mushrooms begin to wilt and soften. Add the green onions and hoisin sauce. Toss well and stir-fry for another 5 minutes. Add the soy sauce and teriyaki sauce. Toss the catfish bites back into the mixture. Mix well and cook for another 2 minutes or until hot.
Remove from the heat and fill the tortillas with the mixture to eat.
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