Roots

So the great thing about this time of year is that the produce matches the season. Personally I love root veggies and, as I mentioned yesterday, hard squashes. Here is a wonderful hearty soup that can double as a refresher in warm weather. I often garnish this with some quick fried leek. Potato Leek Soup This is another hot or cold deal, either way it has enough body to be a meal onto itself. Yield: Serves 4 3 tablespoons butter or margarine 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups) 1 pound large russet potatoes peeled, diced 4 1/2 cups chicken stock Heavy Cream(optional) Wash your leeks well; they often have lots of sandy soil inside. Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add the cut potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add your stock. Bring the mixture to a boil. Reduce the heat, cover and simmer until vegetables are very tender, about 30 minutes. Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock or heavy cream if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Covered and refrigerated.) This soup is great cold or hot so if you want hot bring the soup to simmer slowly so as not to scald. Ladle into bowls. Garnish with chives and serve. I served this soup at the Moon chucky style and one reviewer was moved to comment that the texture had an interesting “bite”, as I mentioned before I like things to have teeth; al Dente. This soup can be a real surprise and a meal onto itself particularly with good bread and cheese. Check out crusty bread and stink cheese. It will not be slice white bread and American cheese but you just might shock those sleeping taste buds to life.