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!"
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
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.