Sunday, June 15, 2008

Hey Y'all!

OK, I'm slow to catch up, but it's been a difficult stretch with all KINDS of things going on here.

Instead of trying to give you a complete run-down now, though, I want to offer you some tasty soup to help soothe your souls. I just made this myself tonight and give it two-thumbs-up, lick-the-bowl-no-one-is-watching rating.

I made this with some of the produce I bought at the Farmers' Market this week. So far I've made it to every sale, which is early Saturday morning and then again on Tuesday afternoon. It's a small operation with maybe a half-dozen to a dozen local producers bringing in baked goods, jams and jellies, veggies, eggs, cut flowers and plants. You'll see some homemade soap and decorative gourds as well. It's whatever happens to be ripe or ready the day of the market, so shoppers start here then fill in what they are missing at the grocery store. I surely do wish someone would have tomatoes soon!

Anyway, here's a great recipe for Potato-Leek Soup. You may not think it's soup season, but even though it's hot out there, this soup is light enough and satisfying enough to make me happy. Give it a try, and visit the farmers in your area to help support local agriculture and agribusinesses!

INGREDIENTS

* 1 cup butter
* 2 leeks, sliced
* salt and pepper to taste
* 1 quart chicken broth
* 1 tablespoon cornstarch
* 4 cups Yukon Gold potatoes, peeled and diced
* 2 cups heavy cream

DIRECTIONS

1. In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
2. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.


Notes -- you could blend this at the end to puree it to a smooth consistency, if that's the way you roll. I smushed it up with my mom's old potato masher so it still has some texture to it.

This recipe is great as is, but feel free to doctor it up to suit yourself. It seems to be very forgiving of slight differences in the measurements, so don't sweat it if you use slightly less than the quart of chicken stock or the two cups of cream. Use what you've got handy. It's all good!

Excuse me now, I have to go put away the leftovers. I could swear there were some leftovers... somewhere ...

2 comments:

Frenzied Feline said...

Sounds good--and I love Yukon Gold potatoes! :)

TECH said...

The soup, I'm sure, would be tasty, but the news of your life would be even more delicious!