I found this simple recipe in Deborah Madison's book, Vegetarian Cooking for Everyone. Gawd, I feel like her PR rep. Have I made anything not from this book lately? Well, I really like it! It's just chock full of simple recipes without a bunch of pretentious ingredients.
This soup is very simple, and clean, but hearty enough for a good winter meal.
Ingredients
- 3 large or 6 medium leeks, white parts only, finely chopped
- 1.5 pounds potatoes
- 2 tablespoons butter
- 7 cups of water
- salt
Chop your leeks and set them in a bowl of water. Meanwhile, quarter your potatoes lengthwise and thinly slice them.
In a large (really large - we didn't have one big enough so I had to use two) pot melt the butter and then add the leeks and potatoes, cooking covered over low heat for about 10 minutes. Add 7 cups of water and 1.5 tsp salt to the pot and bring to a boil. Lower the heat and simmer until the potatoes are falling apart, about half an hour. Use a potato masher to break the potatoes apart and give the soup a thicker texture.
I added a spoonful of capers just for a little extra bite and served with fresh whole wheat bread. Enjoy!
Glad you like the book.I also feel like a deprived grandma seeing my new grandpuppy and not being able to hug and love on her !! Geeeeeeez, we will have to meet soon!!
ReplyDeleteI found a tasty recipe in the fall that uses leeks. It's cheddar cheese risotto from Nigella Lawson. Actually, she makes lots of good, hearty dishes with pretentious ingredients. NPR often posts her recipes. You blog won't let me paste the URL here, but if you go to www.npr.org and search for Nigella Lawson, you'll find it.
ReplyDeleteAh thanks for the heads up on Nigella, Cecilia. I don't know why the blog wouldn't let you post the URL. Silly little thing.
ReplyDelete