Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tb Butter 7 c Water 3 md Leeks -- the white parts only - chopped or cut - into 1/4-inch rounds 6 c Loosely packed sorrel leaves -the stems removed and - leaves roughly chopped 1/2 ts Salt (to taste) 1 1/2 lb Red potatoes -- quartered - lengthwise & thinly sliced Freshly ground pepper Creme fraiche 1 tb Chives - thinly sliced or snipped This is a rather rustic soup. For a more refined version, pass it through a food mill before serving. MELT THE BUTTER IN A SOUP POT and add 1/2 cup water. Add the leeks, sorrel and salt, then cook gently, covered, for 5 minutes over medium-low heat. Add the potatoes and cook another 10 minutes, stirring occasionally, then pour in the rest of the water and gradually bring the soup to a boil. Lower the heat and simmer until the potatoes are tender, about 30 minutes. Once the potatoes are soft, help break them down by pressing them against the side of the pan, making the soup as rough or smooth as you like. Or, if you prefer, pass the soup through a food mill. Taste the soup for salt and add more, if necessary. Serve with freshly ground pepper, a spoonful of creme fraiche swirled in and a delicate sprinkling of chives over the top. If you've got garden chives and they're in bloom, separate the individual flowers at the base and sprinkle on a few along with the green stems. from recipesource
was yummy! thanks for the recipe and photo, Julie!
read on from the fresh loaf.com:
At SFBI, we did a 100% Spelt bread using dry instant yeast. To soften the bitterness taste of spelt flour, we did a poolish as the preferment for this bread. The result was very pleasing. Two things about that spelt bread I found worthy of a mention from my own perspective:
(1) The weak gluten in spelt flour is such that its mixing technique needs a bit of attention. Its protein may be high (14.2% according to the bag of my organic spelt wholemeal flour), but a lot of it is not gluten forming protein. However, while it is a weak flour, its gluten will happen fast (sounds counter-intuitive, doesn’t it); and therefore, we need to mix faster when we are working on the spelt flour. Towards that end, at SFBI, we used the double hydration method to try to get the gluten developed at an early stage before all recipe water is added. (For a description of double hydration, please see my post on Chocolate Sourdough) Also note that to mix faster does not mean that we use a vigorous mixing or kneading motion because spelt is a fragile flour.
(2) The spelt poolish after it’s been fermented shows a lot of foams on the surface. The froth resulted from the weak flour unable to trap in gasses produced by the yeasts as seen below:
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An Voila, after 3, maybe 4 days of loving to get to this…