When one has a CSA farm share, one has to learn to cook on the fly. It’s necessary to use up whatever one finds in one’s box that week. I imagine this is what our ancestors cooked like…living so much more closely in tune with the growing season than we do nowadays when it’s possible to find all manner of exotic ingredients growing in and out of season and from half way round the world. Don’t get me wrong, I like avocados and pineapples and Madagascar vanilla beans, but there is just something to simple local cookery that is very satisfying….to both the soul and the palette.
Potato Leek Soup
(adapted from Mastering the Art of French Cooking)
2 cups of leeks, sliced. About 3-4 leeks
2 cup of potatoes, diced. About 3-4 potatoes.
6-7 cups of water or vegetable stock
2 tablespoons butter
Braggs amino acids or Tamari sauce to taste
- Add leeks, potatoes and water or stock to a large soup pot.
- Cook until potatoes and leeks are tender. About 25 minutes.
- Allow to cool. Pour soup into blender or food processor and blend until smooth. You may have to do this in batches.
- Return soup to pot and add butter and bragg’s or tamari to taste.
