Sunday, January 11, 2015
We discovered Cal’s coat on the hood of our car this morning, water-logged after a night outside in a fog as heavy and enveloping as the ocean itself. The boys played lacrosse in the street until well past dark; I’m sure he didn’t see it on his way inside. Their days aren’t that different than mine were at their ages. My coats and mittens were always at least faintly damp, even when they made it inside to dry overnight.
Last weekend when we traveled to and from Canada, the customs officers in both countries verified that we weren’t carrying eggs in our vehicle (avian flu alert!). I’m not sure what we came down with, but we spent the majority of the first full week of 2015 home with fevers. I never got around to fully re-stocking the pantry after our travels. After cleaning up from lunch this afternoon I stared into the fridge, hoping our dinner would materialize before my very eyes. I found a LOT of wan-looking leeks I don’t remember purchasing. So I put together a soup, comforting and satisfyingly easy to make, perfect for a cold night when everyone is hungry for something warm.
Leek and Potato Soup
The least complicated soups are often the most loved. I made this phenomenal cornbread to go with it.
3 cups sliced leeks (white and tender green parts only)
3 cups peeled and roughly chopped waxy potatoes
6 cups water
1 tablespoon kosher salt
sour cream or crème fraiche for garnish (optional)
Bring all the ingredients (except the sour cream/crème fraiche) to a boil in a 3-quart saucepan. Partially cover the pot and let the contents simmer for 20 to 30 minutes, until the vegetables are tender. Season to taste. Puree in batches in a blender or with an immersion blender in the cooking pot. Top each portion with a dollop of the cream.
Yield: about 6 servings