Leeks and Potato Soup, Savoy and Cashew Topping, Cream Cheese and Chive Toasts

This is my version of comfort food.


A creamy liquid silk of leeks and potatoes topped with a buttery medley of browned savoy cabbage, cashew and hickory smoked ham - food for the soul on Thanksgiving eve. And I'm especially proud that I whipped this up on a whim this evening, all it took was a bit of inspiration from the cold weather and the picture of P laborious waxing our car through our kitchen window.

This tremendous soup was accompanied by a tremendously easy but delicious toasts made from day old Calabrese bread.



Leek and Potato Soup
3 cups of leeks, quartered and chopped into loose dices
2 cups of potatoes, cubed into medium chunks
1/2 cup onions, chopped
3 cloves of garlic, minced
1 teaspoon of rosemary
1 teaspoon salt
pepper
2 tablespoon of olive oil

Method:
1. Heat a large pot (make sure it's big enough to carry everything) with olive oil and add the leeks, onions and garlic.
2. Add salt and sweat the vegetables until they are wilted and translucent. At this point, add the potatoes in along with the rosemary and add 1250 ml of water.
3. Let the soup come to a boil and then lower heat until a simmer. Cook covered for 30 minutes and stir occasionally if you remember.
4. When the potatoes are soft and crumbles at the merest touch, it's time to turn the soup into cream. If you have an immersion blender, use it if not blend the chunky soup in a blender until smooth.
5. Pour the smooth silky soup back into the pot and keep the heat on low until ready to serve.

Savoy and Cashew Topping
1 cup of savoy cabbage, thinly sliced
1 onion, sliced thinly
1/4 cup of smoked ham, thinly sliced
2 garlic cloves, minced
1/4 cup of cashew nuts
2 tablespoon of butter
1 tablespoon olive oil
salt and pepper to taste

Method:
1. Before preheating your pan, roast your cashew nuts until fragrant and lightly brown. Set aside.
2. Pre-heat pan and melt butter in the olive oil.
3. Add the onions and garlic and saute until translucent. You want to add the ham now and then cook it until it turns brown around the sides for maximum flavor.
4. Add the savoy cabbage in and cook until wilted down and maybe throw in a tablespoon or two of water to help the cabbages cook down. 
5. Saute the vegetables until slightly crispy around the corners and toss in the cashew nuts.



Use as a topping for your leek and potato soup.

Cream Cheese and Chive Spread (for Toasts)
1/4 cup of cream cheese
3 tablespoon of softened butter
3 tablespoon of chives, finely chopped
1/2 teaspoon of red chili flakes
1/2 teaspoon of salt
pepper

Method: 
Mix all the ingredients together well and let it sit in room temperature for 30 minutes. Spread it over bread and toast until golden brown.