I have a batch of 50% whole wheat rustic bread "fermenting" in the fridge, so we'll see tomorrow how that turns out. I recall making it before maybe a year ago, and liking it quite a bit, but then I reverted back to my regular white ciabatta routine and forgot about it.
Today I made cream of leek and potato soup for lunch, halving the original recipe and planning on having it for three lunches, but it turned out being more like two "main" servings. Oh well. It is so easy and fast and absolutely scrumptious.
Cream of leek and potato soup
Serves 2
Adapted from Julia Child
2 medium leeks, white and light green parts thoroughly rinsed and roughly chopped (To get the sand out, you need to halve the leeks lengthwise almost to the root, leaving it intact, and fan them out to expose all the layers under running water.)
1 large russet or baking potato, peeled and roughly chopped
3 cups water
3/4 tsp. sea salt
1/4 c. half-and-half
fresh ground black pepper
Bring the leeks, potatoes, water, and salt to a boil in a medium pot. Simmer, partially covered, 20-30 minutes or until vegetables are tender (depends how large you cut them). Puree, either with an immersion blender if you don't mind little chunks here and there or in a blender for perfect smoothness. Stir in the half-and-half and heat through for a couple minutes if necessary. Grind in pepper to taste and serve.
1 comment:
Oh how wonderful to be greeted by your wood floor peeking out from beneath your leek and potato soup, but even more to be greeted by anything Laura related whatsoever :-) So glad to hear you are more settled in and back to baking/cooking.
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