Our 7th grade class made a wonderfully warming lunch today, and we wanted to share so that you could make this fall favorite too! Below are the recipes that 7th grade made with potatoes, herbs, and more picked fresh from the garden.
Potato Leek Soup & Quick and Easy Drop Biscuits
Potato Leek Soup
3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 4 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
7 cups low sodium chicken or veggie broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup heavy cream
original recipe credits: https://www.onceuponachef.com/recipes/potato-leek-soup.html
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft. Take out the thyme sprig and bay leaves, then purée the soup with a blender until smooth. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out.
Quick and Easy Drop Biscuits
4 ounces (1 stick) cold unsalted butter, cut into 1/4-inch pieces and refrigerated
1 1/2 cups all-purpose flour (8 ounces)
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup whole milk
Preheat oven to 400°F and line a baking sheet with parchment paper; alternatively grease a baking sheet with butter. In a large bowl, whisk together flour, baking powder, and salt. Toss butter into the dry ingredients until coated with flour. Using your fingers, rub butter into flour until it resembles coarse meal. Add milk and stir with a fork until it just comes together into a slightly sticky, shaggy dough. Using a teaspoon or small ice cream scoop, mound walnut sized balls of dough onto the prepared baking sheet. Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to wire rack. Serve warm or at room temperature.
original recipe credits: http://www.seriouseats.com/recipes/2014/06/quick-easy-drop-biscuits-recipe.html