Sunday Dinner is a wonderful thing. So often weeks whizz by with no beginning and no end. Being retired, we no longer plan events around our 'days off', but frequently plan around friends and family availability. And so it was, having Sunday dinner with our neighbours. One couple had recently arrived home from two weeks away in Mexico, and the other couple were winging away to Hawaii the very next day. We had such a lovely time together, enjoyed a chicken dinner and a few glasses of wine. Did I take a picture? No.
Talking about the Mexican beaches and fun time that was had, and the anticipation of a week in Hawaii made me happy to simply share in their holidays.
It was my pleasure today to check out my Community Garden plot. Growing and ready to eat, even in February, are beautiful kale plants, made sweeter by the cold. Leeks, standing like soldiers in a row, waiting to hop into the soup pot with some potatoes and maybe a little sausage. Mmmmm. Here's a simple recipe for
Potato Leek Soup that serves 4-6.
3 med. potatoes, chopped, 3 cups cleaned chopped leeks, 1 stalk celery and 1 carrot, chopped, 1 Tablespoon butter, 1 cup stock, 2 1/2 cups milk, opt; snippets herbs thyme, marjoram, parsley. I like to add about half a cup of chopped kale. To make this a meal, add some sauteed sausages and serve with crusty bread and a side salad.
Sautee veggies in butter, gently for 10 minutes. Put into soup pot with liquid, cook 'til tender, 20-30 minutes, then mash or puree. The 'chunky' level is your choice. Add herbs of choice and possibly sauteed sausage and kale. (Cooking the kale with the meat gives a richer flavour.) Add salt & pepper to taste. Heat gently, until just hot, don't boil. Serve right away.