Sunday, March 6, 2016

March winds...

Leeks by English photographer, Charles Jones, 1866-1959

Almost spring, but there is snow still on the ground here on Long Island where the daffodils are peeking through, and the forsythia and quince are budding...when the sun goes down lighting the fireplace is warming and making soups, grilling breads and making pots of tea are comforting, as the evenings are chilly but the daylight lasts favorite soups now are potato and leek, carrot and ginger, early spring flavors...hope you'll enjoy these recipes that are my favorites...

Golden Leek and Potato Soup
by Melissa Clark for The New York Times 


  • 2 ½ pounds leeks, white and light green part only
  • 2 bay leaves
  • 4 large sprigs fresh thyme
  • 4 large sprigs fresh sage
  • 4 large sprigs parsley, and chopped leaves for garnish
  • 1 large handful celery leaves (optional)
  • 4 tablespoons unsalted butter or extra-virgin olive oil
  • 2 garlic cloves, peeled and very thinly sliced
  • 8 cups vegetable stock or water
  • 1 tablespoon kosher salt, more to taste
  • 1 teaspoon black pepper, more to taste
  • 1 ¾ pounds Yukon Gold potatoes, halved and thinly sliced
  • Heavy cream, for serving (optional)


  1. Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
  2. Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
  3. Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
  4. Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.

Carrot Ginger Soup  

from Martha Stewart Living Magazine


  • 1/4 cup minced shallots
  • 4 teaspoons minced ginger
  • 2 tablespoons coconut oil
  • 1 pound carrots, peeled and chopped
  • 1 medium sweet potato, peeled and chopped
  • 4 cups water
  • Coarse salt
  • Yogurt


  1. In a pot over medium heat, cook shallots and ginger in coconut oil until fragrant, 2 minutes. Add carrots, sweet potato, water, and 2 teaspoons coarse salt salt. Simmer, covered, until vegetables are tender, 10 minutes. Puree in a blender until smooth. Season with salt; serve hot or cold with yogurt.


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