sam2.jpg
Photo by No Mark At All Photography
Sam Crannell is an honest guy. As the owner of the newborn Queen Anne restaurant LloydMartin , he's

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LloydMartin Chef Adapts 1910 Ritz Carlton Potato Leek Soup Recipe

sam2.jpg
Photo by No Mark At All Photography
Sam Crannell is an honest guy. As the owner of the newborn Queen Anne restaurant LloydMartin, he's an open book about his past--and his future. In part one of Grillaxin, Crannell admits he's partially responsible for the failure of the short-lived 5 Corner Market Bar & Kitchen, "I couldn't get my shit together"; his handicap for cooking eggs, "I would feel guilty if I was open for brunch"; and his attraction to unhealthy foods, "I love fried chicken and any type of cured pork product." Crannell is also very forth-coming about the weird relationship he's having with his restaurant: "It's a living, breathing, needing thing. It wants for everything. It has desires."

Today, Crannell shares an equally honest recipe that's currently on the menu at LloydMartin--a potato leek soup adapted from the Ritz Carlton circa 1910. "I like this dish because it is the truth of ingredients, simple, pure and elegant," says Crannell. "It's a great fall soup for the masses. Oh, and I like mine hot!"

Thumbnail image for sam_soup.jpg
Photo by Sam Crannell
Potato Leek Soup

7 large leeks, whites only, cleaned of all grit and dirt, chopped

3 large baking potatoes peeled, thinly sliced

1 clove of garlic

5 1/2 c. water

1 c. heavy cream

Pinch of nutmeg

Salt

White pepper

Bay leaf

Directions:

Put leeks, potatoes and garlic in a pot. Add water and bring to a boil. Reduce heat to a low simmer until the leeks are tender and the potatoes are cooked. Remove bay leaf and puree in batches using a blender. Add cream and cooking liquid to achieve desired thickness (it should be silky smooth). Add salt and pepper to taste and a pinch of fresh nutmeg. Garnish with fresh chives, crème fraiche, and really good olive oil.

Enjoy!

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