Chow Time: Wesson chef prepares classic soups for summer meals

By Guest Cooking Columnist Charles Fortson, Jr.

With the summer months just around the corner, lighter fare for meals will be in order.  Soups are easy to make and you can keep them in a freezer to pull out for a quick meal when you don’t want to work over a hot stove.  Two classics are Leek & Potato Soup and Cauliflower Soup.

Leek & Potato Soup

Ingredients:

¼ cup butter

1 onion (chopped)

3 leeks (sliced)

8 oz/225 g potatoes cut into 3/4 -inch/2-cm cubes

3 ½ cups vegetable stock

Salt and pepper

2/3 cup light cream to serve (optional)

2 tbsp snipped fresh chives to garnish

Directions:  Melt the butter in a large saucepan over medium heat.  Add onion, leeks and potatoes.  Saute gently for two to three minutes until soft but not brown.  Pour in stock, bring to boil and then reduce heat and simmer covered for 15 minutes. 

Process mixture in food processor or blender until smooth.  Return to rinsed-out saucepan to reheat.  Sale and pepper to taste and serve in warmed bowls,  Swirl in cream, if using, and garnish with chives.

Cauliflower Soup

Ingredients:

1 tbsp olive oil

2 tbsp butter

1 coarsely chopped large onion

2 sliced leeks

1 large head of cauliflower

3 ¼ cups vegetable stock

Salt and pepper

Finely grated cheddar cheese and extra virgin olive oil to serve

Directions:  Heat the oil and butter in a large saucepan and cook the onion and leeks for 10 minutes, stirring frequently, taking care not to allow the vegetables to color.  Cut cauliflower into florets and cut the stalk in small pieces, add to pan and saute with the other vegetables for two to three minutes. 

Add the stock, bring to boil, cover and simmer over medium heat for 20 minutes.  Process soup in blender or food processor until smooth, return to rinsed out saucepan, reheat, salt and pepper to taste and serve in warmed bowls topped with a spoonful of grated cheese and a drizzle of extra virgin olive oil.

EDITOR’S NOTE:  Charles Fortson, Jr., is proprietor-chef at Uncle Ray’s across from Lake Lincoln State Park.  He makes lunches and dinners to take out or for table service, while also operating a convenience store and bait shop at his Sunset Road location.  Follow his cooking tips on Uncle Ray’s Facebook page or call 601-643-0174 to check on his daily specials.