Sat 23 Oct 2004
I pulled all the leeks the other day. I planted about 150 and only used a few before now, so I guess I have close to 135 or so. I’m disappointed with how small most of them are, but they are delicious in that earthy-onion way.
Note for next season: plant seeds early in pots like this time, but get them in the ground earlier. The seedlings went into the ground quite late (mid June? I’ll have to check my notes) and lost some growing time. Also, heap the soil more for more white and less green.
Since I don’t have anywhere to store leeks for any length of time, I decided to make them all into soup, so I dug up a bag of potatoes too, and today, I got to work in the kitchen. The white potatoes were really starchy and even foamed as they cooked. They are really good potatoes though. The shape and skin is good for peeling and the flesh is pure white.
The result is 8L of soup in the freezer in 1L portions, and a bag of leeks left over. Guess I’ll be making more soup soon!
Potato Leek Soup
2c chopped potato
2c finely chopped leek
4c vegetable broth
1/8 tsp nutmeg
1/4 c heavy cream
salt and pepper
Put potato, leek and broth in a pot and bring to a boil. Reduce heat and simmer for 15 min.
Remove from heat and puree with a hand blender until smooth.
Stir in nutmeg, cream and seasonings. Heat through.
Source: unknown. Sometime, ages ago, I wrote this recipe on a recipe card and put it in the box. I have no recollection of where it came from originally though.
Personal Notes: There seems to be some kind of synergy with the leeks and the ground pepper, making a tiny bit of pepper go a very long way. So go easy with the pepper.