From the 70’s to today

Leak and Potato Soup

I took this picture for a photo contest in my food photography facebook group and I ended up discovering a really good recipe. The contest was about remaking cookbook pictures from the 70s. I spent hours going thought my mom’s old cookbooks, some recipes mede me nostalgic, remembering the fun times in the kitchen as a little girls. The pictures were the fun part, food photography changed so much. Style, composition and lighting, everything is different.

Leak&Potato

 

 

 

Original Picture, from

“I Jolli della buona cucina”

Italian cookbook

published in 1973

​Here I picked a simple recipe, leak and potato soup, ideal for a winter family dinner. I started this project by updating the picture, but in the way I updated the recipe too. I left a few pieces of vegetable in it to increase texture. I substitute cream with plain greek yogurt and add parsley for a freshest taste πŸ™‚ 

Zuppa Soup Food Photography Fotografia Cibo Rosalinda Masucci Roberto Zucchi Milan Milano

Ahh, and let’s not forget the croutons crispy and delicious in a creamy soup!

Leak and Potato Soup
Serves 4
Total Time
45 min
Total Time
45 min
Ingredients
  1. 1 tbsp Extra Virgin Olive Oil
  2. 1 Onion
  3. 2 Leaks
  4. 3 Medium size Yukon Potatoes
  5. 3 cups Vegetable Broth
  6. 1 cup greek yogurt
  7. Black Pepper
  8. 2 tbsp chopped Parsley
  9. Β½ cup Croutons
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Instructions
  1. - peel and chop the potatoes in Β½" cubes
  2. - wash and chop the leaks and the onions
  3. - heat the olive oil in a large pan over medium heat with the chopped onion
  4. - add onion, leaks and potatoes
  5. - cook until they start to get soft and a little translucent about 5 minutes
  6. - add the vegetable broth and bring to boil
  7. - turn the heat to low and cook until all the vegetable are very soft, about 20 minutes
  8. - use a hand mixer and roughly blend the vegetables, leave a few in pieces to add texture to the soup
  9. - transfer the soup in a clean pot
  10. - add the greek yogurt
  11. - cook for just a few minutes
  12. - add fresh parsley, black pepper and serve with the croutons
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Adapted from I Jolli della Buona Cucina
Adapted from I Jolli della Buona Cucina
Food in Pixels http://www.foodinpixels.com/

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