Harry Potterween (noun): The celebration of Halloween through food mentioned in the Harry Potter novels. Coined by www.thecomfykitchen.com in 2015.
It’s hard to imagine anyone who hasn’t heard of Harry Potter…or Halloween for that matter!…but try imagining a world without the creativity found within the novels. A world without O.W.L.S. or Hedwig. Without Hogwarts, Hogsmeade or Honeydukes. Without quaffles or Quidditch!
Fun Fact! Quidditch is actually in the Oxford Dictionary as “an imaginary game in which players fly on broomsticks.” No judgment, but that’s a totally inadequate definition Mr. Oxford! What game? Why broomsticks? Let’s redefine this as “an imaginary wizarding sport similar to football played on broomsticks.” There! That’s closer.
Normally, I’d give you a summary of Harry Potter. Tell you about the characters. Regale you with tales as to the book’s enjoyability! Harry Potter needs no summary. So let’s talk about Quidditch Chowder instead! A warm Potato Leek soup topped with caramelized winter vegetables and served with a trencher of Pain de Compagne. Doesn’t that sound delicious!
I’ve imagined this soup as a hearty, vegetarian chowder comforting enough for rainy Quidditch games but light enough for chasing a Summer snitch. If you prefer something more carnivorous, feel free to add herbed cubes of roast chicken, bacon bits or honey ham! So grab your favorite Harry Potter novel, a bowl of chowder and enjoy a day at Hogwarts Academy.
- 3 Yukon Gold potatoes, cubed
- 1 leek, cleaned, dried and thinly diced
- 1 small yellow onion, thinly diced
- 1 tablespoon butter
- 1 tablespoon Extra Virgin Olive Oil
- 1½ cups of chicken stock
- 1½ teaspoons of Better than Bouillon Chicken Base
- Sea salt and freshly cracked pepper
- 2 medium carrots, diced
- 1/3 of the softened potato leek base
- 1/4 cup frozen peas
- 1 tablespoon butter
- Soften the cubed potatoes, thinly sliced leeks and onions in butter and Olive Oil in a medium saucepan over medium heat.
- Meanwhile, prep the carrots and place in a separate small frying pan with 1 tablespoon of butter. Add in 1/3 of the softened Potato + Leek Base leaving 2/3 of the potatoes for the Potato + Leek base. Fry the vegetables until softened and caramelized.
- Meanwhile, finishing up the base, add the chicken stock and the chicken base to the pan and bring to a boil. Taste for seasoning. In small batches, transfer the base to a blender puréeing until smooth. Add additional stock. Once puréed, return the base to the pan over low heat while you finish up the Vegetable Chowder topping.
- Finally, add the peas to the Chowder frying pan, stirring until the peas are softened and a bright, vivacious green in color. Pour over the Potato + Leek base, grab a spoon, a couple slices of bread...and maybe a bowl, if you must...and savor the simplicity!
- Fancy Leftovers?: Chowder ages well, so make enough for lunch tomorrow too!