Friday, May 3, 2013

Leek and Potato Soup and a Bowl of Thoughts

Despite the beautiful crisp clear autumn days we have here, I feel a sense of fleetingness and a heaviness. Autumn seems to be a time of reflection for me. Its like a sunday afternoon. An enjoyable time but the weight of a week ahead beckons. My floaty summer ideals that I lived out in the sunshine are now put to the test when my bones get a little stiffer in the cold and my thoughts begin to settle.
Pulling out the last of the wallowing pumpkins has given me time to think about what lies ahead of me this year and who I want to be as I tackle it. My vegetable garden has become some what of a living calender for me. I'm constantly reminded of what headspace I was in as I go from planting a seed to harvesting a vegetable. Despite some growing pains, I'm so excited for what awaits me.

I have been watching the slow progress of my paddock sized leek patch and I am noticing the change in speed as winter creeps. My impatient streak got me thinking, and I could wait no longer for my first batch of home-grown leek and potato soup. Last week as I was lovingly weeding the slender baby leeks my hand slipped and before I could acknowledge my impulsivity,I was gripping 3 sweet and earthy baby leeks. Straight to the kitchen we went and soup for lunch I had.

Baby Leek and Potato Soup
 Serves 2-3
Ingredients -
3 medium sized early Leeks
2 large garlic cloves
5 Large Potatoes, waxy variety
20g Butter
Olive oil
500ml good quality, organic chicken stock
1 tsp brown sugar
To serve -
Sour cream
Salt and Pepper
Wash and thinly slice the leeks and garlic. Peel and cube the potatoes to about 1cm square. Place the leeks and garlic in a pot on a medium heat in the butter and a dash of olive oil with 1/2 tsp of salt. Once the leeks have sweated down, add the potatoes,sugar and chicken stock. Reduce heat to a simmer and put lid on. Stir every few minutes, and add extra boiling water if necessary. Once the potatoes have softened, take off heat and blend until smooth in a food processor or with a hand held blender. Season to taste, and add a dollop of sour cream and parsley. Or. . . . put it in the thermos and escape to the mountains for a river side picnic.

Al xx

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