With the harvest of fruits, herbs, and vegetables along with the weather cooling off, it is time for me to get back in the kitchen. One of my favorite foods to create with all this bounty are soups. The possibilities are endless, mine are all vegetarian, which can be altered to you meat eaters by adding meat broth or chunks to any of the recipes. I call this "soup season" and I like to serve as a meal with some kind of bread, like herb bread or cornbread.
My first soup is potato-leek. Potatoes are the fourth largest food crop and although starchy, have a lot of nutrition in them, containing vitamin c, b6, potassium, and other trace minerals and vitamins. Leeks are part of the onion family, with the "stem" being the most edible part. They are very aromatic and flavorful. Here is my recipe:
POTATO LEEK SOUP
3 chopped leeks (stem area)
3 minced garlic cloves
-saute leeks and garlic in olive oil
salt and pepper
1-2 Tbsp dry dill
add: 6 cups potatoes, cubed (about 8 medium)
add about 3-4 c water
-boil for 15-20 minutes
-cook until potatoes are done
-garnish with fresh dill
Here is a cool thing I got from my friend in celebration of soup!!