It’s weird to think that in a few short weeks, representatives from HGTV will be coming to my house to tell me that I won the 2013 Dream Home. I’ll be coincidentally wearing my Kiawah t-shirt, and they’ll tell me that they’re throwing in an even bigger cash prize because I’m a struggling grad student.
Just kidding, I don’t really win stuff. Except for Miss West Genesee 2007. No big deal.
One loss that sticks out in my mind was the Camillus Middle School science fair of 2003. My friend Lauren Hopkins and I were science fair partners every year. We came up with some mildly reputable experiments with snazzy tri-fold poster boards and catchy titles like “Gas… or not?” and “Let’s Get Rollin’!”
But our crown jewel was our 8th grade project, where we decided to test which variety of onion makes you cry the most. I won’t get into the nitty gritty of experiment design and triple beam balance measurements, but this experiment was legit. We titled it “Ode to Onions.”
We thought we had those gold painted medals in the bag with this one. Unfortunately, we came in second. It was an even tougher loss because we had some sort of drama with the girls who beat us, and knew FOR A FACT that our science teacher basically did their entire project.
The wound is still raw.
Okay no it’s not. I just have a freakishly good memory.
This soup is so onion-y and delicious. I wanted to garnish it with scallions for even more onion flavor but had a little restraint. This is perfect for the blahh February weather, and can easily be made vegan or vegetarian.
Potato Leek Soup
adapted from Katherine Martinelli
2 large leeks (white and green parts), cleaned and thinly sliced
1 medium yellow onion
3-4 cloves garlic, minced
2 tbs butter
2 tbs olive oil
about 2 pounds of potatoes, any variety
1/3 cup white wine
1 quart chicken or vegetable stock
2 cups water
sour cream and fresh parsley, for garnish (optional)
Saute the cleaned leeks, chopped onion, and garlic in the butter and olive oil until soft. Season with salt and pepper and stir occasionally for 7-8 minutes. Add the wine and let it cook off.
I used small golden potatoes- I removed any obvious blemishes, washed them, and chopped them into bite sized pieces. You can peel your potatoes if you prefer, but I like the texture of the skin.
Add the potatoes, chicken stock, and water. Allow it to simmer for 20-25 minutes or until the potatoes are soft. Blend with an immersion blender (lucky) or in batches in your blender or food processor. Season to taste.
Garnish with sour cream and fresh parsley (or scallions!). Eat and enjoy.
Oh, and FYI: white cooking onions are the biggest tear-jerker.