Potato and Leek Soup 大蔥土豆濃湯

This winter seems to be never ending - I don't mind the cold, but the thick grey smog is killing me. To think that the wind has come all the way from Siberia, sweeping through the vast land of China, carrying the air from every coal mine, factory and gloomy little county town, then finally comes to a rest here at the edge of South China Sea, is enough to give me the shivers. So I hide at home and try to make use of whatever there is in the fridge. I found some old potatoes and leek, and the option can't be more obvious.

這個冬天感覺永遠不會完 － 冷我不介意的，可每天的灰霾是真的受不了。港澳地區叫做“煙霞”，感覺總是形容的不夠貼切，太浪漫的感覺 － 煙霞應該是有顏色的啊。想著遠道從西伯利亞的風經過廣闊的中國大陸，一路上卷帶著煤礦、工廠和小縣城的空氣而最終停歇在這南中國海的岸邊，我就想縮在家裡不出去。看看冰箱里只剩下大蔥和幾個有點發干的土豆，我的選擇就很明顯了。


Ingredients (serves 2 to 3):
             1 clove  Garlic (chopped fine)
             2 strips  Bacon (chopped fine)
             2 stalks  Leek (diced)
4 small or 1 big  Potato (peeled and cut into cubes)
          a sprig of  Rosemary and Thyme (or a pinch of dry each, rosemary has to be chopped fine)
                       1  Bay leaf
                1 cup  White wine
               2 cups  Chicken or vegetable stock   
1 tbsp per bowl  Cream (to serve) - I forgot it
                           Olive oil (to serve)
             a pinch  Salt and white pepper (to taste)                     

Instructions:
1. In the soup pan fry bacon until crispy, then add in garlic to fry in bacon grease until fragrant.
2. Add leek and fry until fragrant, add the herbs and potato.
3. Add white wine and simmer for 2 minutes or until it smells very nice.
4. Add stock and bring to a boil, then simmer for 1hour or until potato is all very soft and leek has
    melted. Take out sprigs of herbs. Mash for a more crunchy texture or puree for a fine creamy
    texture.
5. Salt and white pepper to taste, then pour in bowl and drizzle on cream and olive oil to serve.


食材（2到3位用）：
                              1瓣  蒜（切碎）
                              2片  培根（切碎）
                              2條  大蔥（切片）
    4個小的或1個大的  土豆（去皮切塊）
1根新鮮的或1撮干的  迷迭香和百里香 （干的迷迭香一定要切碎）
                              1片  香葉
                              1杯  白葡萄酒
                              2杯  雞肉或蔬菜高湯
                每碗一湯匙  奶油（我忘記了）
                                      橄欖油
                            一撮  鹽和白胡椒

做法：
1，培根放入湯鍋中煎香出油，加入蒜煎香。
2，加入大蔥煎香，加入土豆和香料。
3，加入白酒煮兩分鐘到香氣溢出。
4，加入高湯煮沸，調至小火煮1小時或到大蔥溶解、土豆軟爛，如果用一整隻的香草的話現
      在拿出。搗爛攪勻（較有一塊塊的口感）或者用攪拌機攪一下（口感香滑）。
5，加鹽和胡椒調味，倒入碗里後淋上奶油和橄欖油裝飾（奶油的味道還是很中要的）。