(note: every time we stay at hawk valley, we take a picture of us jumping on the bad. so silly bed jumping picture #3!)
i've been pretty busy lately... lots of work to do as the semester winds down and when i actually have some time to relax, i take full advantage of it. we've had a wonderful, lazy weekend... i've been cooking and baking and ryan has diligently cleaned up after me.
i made a wonderful leek & potato soup this weekend. simple, but very flavorful and fulfilling.
ingredients:
2 T extra virgin olive oil
3 leeks, sliced into thin rounds
half a white onion, diced
2-3 carrots, diced
2 pounds red potatoes, cut into bit size cubes
vegetable stock (2-3 cups) [** or 2-3 cups of water with one vegetable bouillon cube.]
1 1/2 cups white wine
1/2 t dried thyme
1 tablespoon chopped parsley
about 1/2 cup of soy milk
salt + pepper
1. saute leeks, onion, & carrots in olive oil until soft & translucent. add garlic and saute for another few minutes.
2. deglaze the pot with a bit of white wine. add potatoes, stock, wine, thyme, and parsley.
3. simmer on low-medium heat until potatoes are cooked through and fork tender.
4. transfer half of the mixture to a blender. add soy milk and blend until smooth and creamy.
5. add the blended mixture back to pot and stir to combine. salt + pepper to taste.
6. garnish with chopped scallion and more parsley.
i used some leftover black bean sauce from the local chinese restaurant to make tonight's dinner. i cheated, but it was still delicious and, not to mention, a lot cheaper than ordering take-out.
yum.
No comments:
Post a Comment