Sunday, April 22, 2012
Leeks and stuff soup
Determined not to let my bounty of veggies go to waste, I cut up a bunch of leeks, a few stalks of celery, a Vidalia onion, one bunch each of green onions and early garlic, sauteed them for a while and let them simmer for 30 minutes in white wine and chicken stock.
Then, I tossed it all in the processor until smooth and added some fresh cream and Greek yogurt, salt and pepper to taste. I topped it off with fresh-cut chives from the garden - along with a couple of pretty chive flowers - and served it for lunch to the grubby hubby who came in from the yard, undoubtedly expecting more hearty - or, at least, less frilly - fare.
"That was amazing," he said, two servings later, as he returned to the garage to cuss at the mower. "The flavors. Surprisingly complex." Wonders. Will they never cease?
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2 comments:
Looks delicious, although I'm not a huge fan of so much oniony goodness. Is it just a trick of the photography that it looks a bit orange in the final pix? Also, your roses and other garden florals are magnificent!
I am a fan of soup with salad and bread. This soup looks satisfying delicious all by itself!
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