It's awards season, you guys! So in honor of that, I'm making food inspired by movies. Because the best thing about winter is eating comfort food and putting that Netflix streaming to good use. First up is the critically acclaimed* film, Bridget Jones' Diary. I'm sure you remember that horrendous birthday feast she cooks for close friends because she has a "sneaking suspicion [she] is also somewhat a genius in the kitchen." Yeah. I have it slightly memorized. We didn't have Netflix back then and I only had 3 VHS tapes. YEAH. I HAD VHS TAPES. DEAL WITH IT.
The menu consisted of "blue soup to start, orange pudding to end and for the main course, congealed green gunge." And an omelette that dreamy Mr. Darcy makes on the fly.
*as reviewed by college senior, me, post-break up
The potato leek soup is blue, of course, because our heroine used blue string to tie the leeks that she used in her broth. I chose not to replicate exactly what she made in the movie because that color shouldn't occur anywhere, not even on Katy Perry. I made a slight variation instead, where it is a slightly more appetizing green colour. But first. Can we talk about how Bridget Jones is friends with Dr. Gaius Baltar, Angela Moon and Moaning Myrtle?
If you had to be at an awful birthday dinner, these are probably the best people to drink with.
Recipe #5: Potato Leek Soup (with kale and bacon)
Choice of libation and music: I was at least accurate for this part...
(any of her albums, really, though for this evening it was "Classikhan")
(and any vodka, really, though for this evening it was whatever we had in the freezer that I've already forgotten the name of)
This story begins as so many of mine do...
Between this stuff and the bacon, at this point, the aromas from your stove will have you drooling!
I didn't used to like Worcestershire sauce. For the life of me I can't remember why.
Oh, immersion blender. What would my winters be without you?
While I simmered the soup, I might have finished off the vodka in the freezer.
I would recommend adding a crap ton more sour cream and herbs and spice than the recipe calls for. The crumbled bacon at the end does help. So I'm gonna level with you. This wasn't AWESOME. It was fine. And I'll eat it throughout the week because it's too cold to go out. And sometimes "eating the entire contents of one's fridge seems inevitable."
stolen and adapted from foodnetwork.com
3 slices bacon
1 3/4 pounds Yukon gold potatoes (about 3), peeled and diced
1 leek (white and light green parts only), halved lengthwise and thinly sliced (I would do 2 leeks)
2 cloves garlic, minced (I would suggest doing at least 4 cloves)
1 teaspoon chopped fresh rosemary and/or thyme (I added 3 more teaspoons of both)
Kosher salt and freshly ground pepper (be very generous here)
4 cups low-sodium chicken broth
1 medium bunch kale, stems removed, leaves chopped (about 10 cups)
1/4 teaspoon Worcestershire sauce (I ended up adding 3 more teaspoons)
1 tablespoon extra-virgin olive oil
1 tablespoon sour cream (I added 3 more tablespoons)
2 tablespoons chopped smoked almonds
Cook the bacon in a large Dutch oven or pot over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
Add the potatoes and leek to the drippings in the pot and cook, stirring, until the leek is slightly softened, about 3 minutes. Add the garlic, herbs, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are slightly browned, about 2 minutes. Add the chicken broth and 4 cups water and bring to a simmer; cover and cook 15 minutes. Add about three-quarters of the kale; continue cooking, covered, until wilted, about 5 minutes. Stir in the Worcestershire sauce.
Meanwhile, preheat the broiler. Toss the remaining kale with the olive oil on a baking sheet; season with salt and pepper. Broil until crisp, about 3 minutes.
Thin the sour cream with a splash of water. Working in 3 to 4 batches, puree the soup in a blender until smooth; reheat if needed. Serve topped with the sour cream, kale chips, bacon and almonds.
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