Petaluma Leek and Potato Soup

Lots of lovely, luscious fresh leeks in the farm box this week. Leeks and parsnips being my favorite veggies (good, English stock that I hail from, after all), I don't have a problem utilizing them in lots of familiar recipes. For those who aren't all that into leeks, but have found themselves with a seasonal arm-full, you might find this simple recipe for good, old, leek and potato soup quite appealing:

2 1/2 tablespoons of Clover butter

4 good sized leeks (trimmed & rinsed for white and pale green parts only)

2 big russet potatoes, peeled and cubed

4 1/2 cups of chicken stock

Salt and pepper

Melt butter in a heavy pan and saute chopped leeks for 10-15 minutes, until tender. Add potatoes and sautee a further 10-15 minutes, taking care to stir every now and again to avoid over-browning. Add the stock, bring to a boil, then simmer gently for an hour or so. Puree til smooth. Reheat and season with salt and pepper to serve.

 London Broil on Sunday was a big hit. The Italian husband has taken the meat portion of our weekly delivery under his proprietary wing and whipped up the suggested soy sauce/brown sugar/garlic and onion and vinegar overnight marinade prior to slow cooking in the dutch oven all afternoon while he was out at work. Made for a delicious dinner with mashed potatoes (also in the farm box) and mixed leafy greens (which rounded out the farm food this week, along with some tasty breakfast bacon and a nice lot of leeks).

Comments

[Anastasia Schuster]

Oh my gosh, you're making me hungry! After reading this I've realized I haven't had breakfast yet - I'll tend to that now. :-)

This recipe looks great! I'll get it to Alyx and suggest she include it in one of our future weekly boxes.

I'm about to make my first roast in a crockpot using the Chuck-eye Roast from Tara Firma Farms. If the recipe is great, I'll share it with Alyx as well.

[frances rivetti]

having a quick and simple recipe at hand takes so much of the headache out of daily home cooking.