The weekends fly by too fast--it's all over now. The weather is mild for the end of January. I can't help but look forward to Spring in anticipation of flowers and gardens and bees and the lovely warmth of the sun as it slowly seeps into the ground and into our bones. It all seems so unreal now.
To satisfy my restlessness I am working on a new project inspired from here and here. For the moment I am satisfied, appeased by the warmth of my imaginary garden. And potato leek soup is always a good spreader of warmth no matter how you look at it.
A big thank you to all for sharing your lovely comments about friends. You too have warmed my heart. xo
Recipe for Potato Leek Soup
Warning: Extreme Decadence, this recipe not recommended for the fainthearted.
5 - 6 russet potatoes
3 - 4 leeks
1-1/2 cups cold water
salt and pepper
1 - 1/2 cups cream
1 tbsp caraway seeds
fresh chopped dill weed
1/2 cup sour cream
2 - 3 tbsp butter
chopped chives for garnish
Peel and dice the potatoes. Chop the leeks discarding the tough green ends. Rinse vegetables well and place in a large pot. Add salted water, just enough to cover the vegetables completely, and bring to a boil. Reduce heat and cover, allowing to simmer for approximately 1/2 an hour. Add the cream, caraway seeds and dill. Allow to slightly simmer another 20 minutes or so. Do not allow the soup to boil or the cream will curdle. Once the potatoes begin to fall apart a little, mash everything right in the pot with a handheld potato masher until desired consistency is reached. Stir in the sour cream and a few tablespoons of butter. Adjust seasoning. Serve and garnish with chopped chives.
You will not be able to keep your spoon out of the pot... guaranteed.