Leek Soup

[Guest guest]

Here's my fave potato leek soup. replace the cream w/half & half or soymilk to

make it slimming. Beth

 

 

This is straight from Jacqueline Heriteau's much loved & abused " A Feast of

Soups " - if you love soup, get this book - but it's not all vegetarian.

Potato Leek Soup (Potage Bonne Femme) serves 8 4TB butter 5-6 medium leeks,

including several inches of green, washed very well & sliced 4TB all purpose

flour 6c hot water 1TB salt 1/4tsp pepper 4 medium potatoes, peeled & sliced

2c milk 1/2c heavy cream 3TB butter minced chives In a large saucepan over

medium heat, melt the butter & saute leeks 5 minutes. Remove from heat & let

cool, then stir in flour & then the hot water. Return to heat & add salt,

pepper, & potatoes. Bring to a boil, cover, lower heat & cook 30 - 40 minutes,

until potatoes are very tender. With a potato masher, break up the vegetables

in the soup. Add the milk & cream & heat to just below boiling. Garnish

w/butter & chives. Feel free to edit/adjust to your liking. This is not salty

even with that much salt added.

 

 

Laura <zenmom11 wrote:

At work this afternoon ( as I was typing away on my PC, looking out my

office window at the afternoon blizzard) This sudden urge for Leek

soup came over me!!! Soooooo...does anyone have a favorite version of

leek soup they might want to share with me?

 

Still trying to figure out the psychology behind raging blizzard

prompting a leek soup craving (((Smile)))

 

Lauren

 

 

 

 

 

 

Beth

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge difference.”

-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

Boston.

 

 

 

 

 

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[Guest guest]

Note: Organic ingredients are recommended...

INGREDIENTS:

4 leeks (1lb); finely chopped

4 tablespoons extra virgin olive oil

1 large yellow onion, finely chopped

3 cloves garlic, diced

1 cup tomatoes; chopped (or 1 cup tomato juice, homemade if desired)

4 stalks celery, finely diced

4 stalks carrots, finely chopped

8 cups springwater

1 bunch parsley, finely chopped

1 teaspoon salt (or 2 teaspoons organic lemon juice)

METHODS:

Wash the leeks to remove dust and soil, remove end from both sides and chop in

small pieces.

Wash them well and set aside.

Bring 8 cups of water in a deep cooking pot to boil,

add leeks boil them for 20 minutes.

Then add celery, carrots, onion, garlic, parsley and tomatoes.

Bring to a boil, reduce heat, cover and simmer for one hour.

Add salt (or lemon juice) and olive oil (as much as desired).

Cover, stir well and simmer until vegetables are tender, about 30 minutes

longer.

Serve with ground pepper, organic homemade breadsticks and reduced fat (no fat)

cheese.

If you want you can mash the vegetable in with a blender to make the soup

smooth.

 

 

 

 

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