I went to the Farmer's market today by the dike, which I have never done before here in town believe it or not. I picked up some leeks, pickling cucumbers, and a huge watermelon. Look for a post either today or tomorrow, on what I am going to do with that huge watermelon. The Farmer's market is a good place to go if you don't know what to make for supper that night, if only I had gotten a loaf of crusty bread when I was there. That would have been perfect with this soup.
I spotted some leeks and remembered Julia Child's Potato and Leek soup recipe that I've been wanting to try. While making this recipe, one of those emersion hand blenders would have been handy, but I used my food processor instead. The recipe says to mash the veggies together in the pot, because I was reading somewhere how she doesn't like her veggies purred in a blender. Sorry Julia, I ended up purreing them in a food processor instead. Your probably thinking to yourself, she made soup on a hot day in the Summer? Yep, and cookies too! It was a fairly nice day today and with the oven on, I didn't end up heating up the whole house. It only got to a high of 74. Gotta to love it when a cold front comes through.Print
3-4 cups of diced peeled potatoes (1 lb.)
3 cups thinly sliced leeks, including the tender greens
2 quarts water
1 Tablespoon salt
6 tablespoons heavy cream or 3 tablespoons softened butter
3 tablespoons minced chives or parsley
Simmer vegetables, salt, and water together, partially covered for 40-50 minutes in a 3-4 quart saucepan. Mash the vegetables into the soup with a fork or pass through a food mill. Adjust salt and pepper. You can stop at this point. When ready to serve, bring soup back to simmering. Then off the heat, stir in the cream or butter and top with chopped chives or parsley. It does not get much better than that! Makes 2 quarts of soup for 6-8 servings.
Smart Points: 4, Makes 8 servings