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
