05/21/2014
Based on a phone call to Whole Foods on Friday, where i was put on hold and listened to the announcer describe their version of leek soup... I became inspired. I could do this but, mine would be dairy free.... Here is my off the cuff recipe which i prepared on Saturday night: Boiled cut up potato, carrot, turnip, parsnip, celery, a few apples. Half way into the boiling sauteed some sliced leeks, onion, green onion, asparagus stalks, broccoli in olive oil till golden. Add in the asparagus tips and chive when almost done. Removed boiled items, saved broth, food processed all solids. Strained all solids through a sieve with larger holes as the processed mixture is quite creamy. (This will get rid of the asparagus and celery fiberous stringy pieces that are unsavory) Threw everything back into huge pot on low. Stir like mad. Added juice from a lemon. Season with salt and pepper to taste.
Huge crowd pleaser even with our 6 month old. I made about 3+ gallons and it is going quickly. No boxed ingredients or preservatives so eat it or freeze it within a few days. (In addition to some larger containers of frozen soup,...I made a large batch of ice cube trays and muffin rounds for heat up and serve baby meals at the ready.) P.S. Thanks to my wife who cleaned up the myriad of cooking implements that were utilized during the soup making process....
