How could I have forgotten the leek soup? One day, we had some leftover milk -- we never buy milk but had had some teenage boy visitors so had stocked up -- five farm leeks, farm potatoes, and some onions. I quickly scanned through some internet recipes and came up with the following:
Wash leeks. The ends can fill up with grit, so I sliced off the root, then made a small slice orthogonal to the root and fanned the leek layers under running water. Then I made thin leek slices and chopped the onion and sauteed in a pot with a little butter and oil.
Wash and chop potatoes. Add to leek mixture, barely cover with vegetable broth, bring to a simmer, and cover pot.
I let it all cook at a very low temperature for about 30 minutes. I loosely mashed some of the potatoes, then added maybe a pint of milk (whatever I had left) and warmed, stirring occasionally, adding salt, pepper, oregano, a pinch of cardamom, oh, and a tiny amount of hot oil.
It came out very well and would go nicely with a green salad. The part of the potatoes that got mashed ended up thickening the soup but not too much.
1 comment:
Sounds yummy!
Here's a leek tip (I think I learned it from one of Julia Child's books): Cut the root off the leek, and cut it in half longways. Slice into your preferred width of little half-circles. Strew into a basin of water and swish vigorously around, separating the pieces. Let sit a minute and lift out the pieces. Repeat if necessary.
The dirt and sand sinks to the bottom. Voila!
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