Saturday, October 4, 2008


Yesterday, a desire for leek soup came out of nowhere. I searched and found this person's recipe.

The taste is delicious as the soup is simple. I got my mom to make it that evening and I helped. You can use half-and-half cream instead of heavy cream. And we found you don't need to mash the potatoes.

I had a friend in my teen days whose English parents made leek soup from the leeks in their garden. If I remember right, leeks will stay in the garden for a while into late fall, maybe even winter. They are perfect for soups for those cooler gusty darkening days.

I can see this soup going better with sourdough than with french bread. I can also envision this going well with fried crumbled bacon sprinkled on top. Then, with some red wine (in a tumbler, not a long stem) you're all set.

Make it a double recipe and put some in the fridge in jars for it tastes even better reheated later.

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