Well, it seemed they really like the soil and the raised beds, because they just took off. Leeks are slow to mature though, and I pulled a few of them during fall, then I thought of covering them for the winter, but didn't.
I'd heard that leeks can survive a winter, even in our cool climate, but had not actually seen it myself. I had visions of them becoming slimy and awful out there in the cold. All the leaves on the deciduous trees and shrubs have long since departed, leaving bare trunks and stems. But those leeks seem impervious to the weather conditions!
I look out at them, with their huge gray-green leaves proudly extended above them. They're firmly rooted, and I just go and pull them as I need them. Their taste is so much more delicate than onions, yet they obligingly and easily fulfill the same role in cooking.
Comin' up! Leek and potato soup!
And now it's time to share a great, economical treat with you.
It's a simple blended mix of leeks and potatoes from my winter garden. It's homey, and delicious, humble, yet luxurious. It's my Leek and Potato Soup.
2 sticks celery
2 medium onions
I teaspoon minced garlic
2 big leeks, cleaned, thinly sliced.
4 medium sized potatoes, peeled and chopped into smallish pieces.
2 teaspoons Vegeta seasoning or your own vegetable stock.
sea salt to taste (use this right at the end)
freshly ground black pepper
- Chop the carrots celery and onions, either by hand, or by putting them through your food processor for about 3 seconds. ( I prefer the latter option)!
- Clean and slice your leeks. I love the way they slice, so I do it with a big knife. It's really easy. Here are the pics to prove it!
- Add your garlic.
- Sauté (fry) everything in a little olive oil for a few minutes. This releases the maximum flavour in your soup. About 6 minutes, stirring all these lovely fragrant things together should do it.
- Add your potatoes to the pot.
- Finally, add about 8 cups of water, and the seasonings, leaving your salt until last.
- Let everything come to boiling, then cook for about 30 minutes. Check that the veggies are all soft, by testing with a knife. Now do your taste test, and add more of whatever you think is best.
- If you have a stick blender, use it to purée the soup now. If not, you'll have to use your blender or food processor in smaller batches. Your third option, if you prefer chunky, is just serve it as it is.
That's it! Enjoy.
Now for the how-to pictures!
A vibrant, winter garden
Let me know how your own potato and leek soup turns out and perhaps how your garden is doing as well!
Hope to see you back again on Friday and wishing you a beautiful week...