Elk Leek Soup with Fingerling Potatoes
The minimal combination of sliced mildly flavored leeks, buttery fingerling potatoes, hints of thyme and bite sized cuts of seasoned elk infuse the broth with a scrumptious savoriness.
Servings: 6
Ingredients
- 2 lbs elk stew meat, cut into 1-inch pieces
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 2 leeks, trimmed and finely sliced
- 2 garlic cloves, minced
- 1 tbsp flour
- 1 fresh sprig of thyme
- 4 cups beef broth
- 1 cup water
- 10 fingerling potatoes, cut into 1-inch cubes
Parmesan Crisps
- 3/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
Instructions
- Season the elk meat generously with kosher salt and freshly ground black pepper. Heat a stock pot over medium heat and add oil. Add the meat and brown for about 2-3 minutes. You may need to do this in batches to not overcrowd. Remove the meat and set aside in a bowl.
- Add the sliced leeks and garlic to the pot and cook until the leeks have softened, about 10 minutes. Return the meat back to the pot and sprinkle with the flour stirring to combine. Add the beef broth, water and a sprig of thyme. Cover the pot partially with the lid and reduce the heat to low cooking for 45 minutes.
- Add the cut fingerling potatoes to the stew and continue cooking until tender, about 30 minutes.
- While the stew is cooking, add butter to a non-stick skillet and heat over medium heat. When the butter is melted, spread out the grated Parmesan cheese creating a round pancake shape. Fry the cheese for 1 minute or until browned and flip with a spatula. Continue cooking for 1 minute until hardened. Remove from heat. When the cheese has cooled, break the Parmesan crisp into smaller portions.
- Serve the Elk Leek Soup with Parmesan crisps and fresh parsley.