LEEK AND POTATO SOUP


Leek and Potato Soup

love having people over, and chopping away on a Saturday after a day at the farmer’s market is a great way for me to get R&R. It’s mindless, and I had on NPR all afternoon. About six months ago I made a purchase on Gilt Groupe–it was a tour of the Alice Waters‘ Edible Schoolyard in Berkeley. I’m interested in sustainable farming, gardening and of course cooking so I thought it would be an adventure. I got a signed copy of Alice Waters’ new cookbook In the Green Kitchen. The book is laden with simple easy to make recipes. I chose two for our small dinner party last night.I made the potato-leek soup, my simple steak recipe, salad and berry cobbler for dessert. Let’s start with the potato leek soup. Leeks are in season, but I must have missed them at the Farmer’s market–I ended up picking them up at Trader Joe’s which I don’t recommend because they are three dollars a bag. French women appear to use them to lose weight, but I just think they taste wonderful. This makes about 6 servings.

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