This morning was one of serious productivity. I had the grass mowed before 8:30 this morning and just now I dug up all of the onions and most of the leeks. The leeks were an interesting experiment for me from last year. They have been in my yard for almost a year now and I believe they struggled to grow almost as much as I struggled to lift them from the dirt. I unknowingly sowed their seeds in an area with heavy clay very close to the topsoil. The poor roots had nothing helping them achieve their fullest potential.
Though my leeks never got more than a half inch in diameter, they still had a fine flavor and sweet onionish fragrance. My plan all along for these babies was to make them into a savory leek soup with potatoes and freeze them for a day in the future winter when I can warm it up and think fondly back to this hundred degree, 100% humidity day in early June, when my deepest cares were simply the abundance coming out of the garden.
So this is the recipe. It would have been smart to take some pictures, but alas, I didn't think about that today. I just had digging and cooking on my mind.
Savory Leek and Potato Soup
6-8 small leeks (white and light green parts only), chopped
5 medium potatoes, boiled and mashed with a spoon
two pinches of dried basil, or 4 fresh leaves chopped
3 cloves of fresh garlic
2 tablespoons butter
One can of vegetable broth (16 ounces)
In a saucepan, saute the leeks and garlic in butter until crisp tender.
After boiled and mashing the potatoes, add the broth to them and bring to a boil.
Add leeks and garlic. Boil, stirring continuously. Mixture will be lumpy.
Season with salt, pepper and basil to taste.
Once the soup mixture is heated thoroughly, transfer the mixture to the food processor in batches and process until thick and smooth. Add milk if desired, to make the soup creamier and thinner.
Enjoy immediately, or put in freezer containers to enjoy at a later time! Especially delicious in a bread bowl, sprinkled with fresh cheese. :)