photograph by Charles Jones circa 1900, Sussex, England
Someone gave me a beautiful bunch of leeks which inspired me to make soup on this snowy Saturday ...my favorite recipe is from Alice Waters's The Art of Simple Food and it never disappoints...
Leek and Potato Soup (Makes 2 quarts: 4-6 servings)
Trim off the root and and the tough upper greens from:
2 pounds of leeks
the trimmed leeks in half lengthwise and slice thin. Rinse in a bowl
of cold water.
Lift the leeks out of the water to drain.
Melt over medium heat in a heavy bottomed pot:
3 tablespoons butter
Add the leeks along with:
2 thyme springs
1 bay leaf
Cook until soft, about 10 minutes. Add:
1 pound yellow potatoes, peeled, halved or quartered, and sliced
Cook the potatoes for 4 minutes, then add:
6 cups of water
Bring to a boil and turn down to a simmer.
Cook until the vegetables are tender, but not falling apart, about 30 minutes.
Serve with cream or on its own...can be blended, but I like it just like this.