Freshly-Dug Soup

CSA Bounty Recipe 2:

What beautiful leeks! What a funny sentence that was to type. I’m not too familiar with leeks, but I always associate them with potatoes. New York has had a few unseasonably cool Fallish days, so soup seemed a natural fit.

I tweaked a recipe with ingredients that I had on-hand to create a Freshly-Dug soup. It was so delicious. Made me wish for falling leaves and football.

And yes, that is the time of night / early morning that I was cooking dinner. Being married to a marching band drill designer who works through the night to deliver the goods to schools in the am is quite comical.

2 leaks, properly washed and chopped (CSA)
1 Tablespoon butter
3 lbs. potatoes
(CSA gave us 1 pound of new potatoes, I added 2 white since I had them on-hand)
1 container vegetable stock (kuddos to you if you’re the cook that has homemade ready to go, I aspire to get there one day)
1 cup white wine
5 Tablespoons chopped basil (CSA)
3 chopped green onions
1 teaspoons dried dill
1 cup cream

Melt butter over medium high heat and sauté chopped leeks until just tender, add chopped potatoes (leave skin on red potatoes, peel white… if using a mixture).
Add remaining ingredients, bring to low boil, reduce heat to simmer. Simmer until potatoes are fork-tender. Puree with stick blender in pot, leaving some potato lumps for texture.

Serves 6-8

(Inspired by this recipe)

Advertisement