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Dinner
Leek and Potato Soup
2 leeks (cleaned and sliced)
4 potatoes, quartered
1 quart water
1 cup buttermilk or 1 cup yogurt, whisked or blended until thin
Bring vegetables to a boil and then cover, turning down to medium low heat and cooking until the potatoes are tender enough to be cut with a spoon, about 40 minutes. Puree vegetables in blender; put back on stove over low heat and stir in yogurt or buttermilk. Season with spices (I used dill; you could use parsley, cilantro, rosemary, whatever) and salt and pepper.
(The new chipotle tabasco sauce goes really well in this.)
2 leeks (cleaned and sliced)
4 potatoes, quartered
1 quart water
1 cup buttermilk or 1 cup yogurt, whisked or blended until thin
Bring vegetables to a boil and then cover, turning down to medium low heat and cooking until the potatoes are tender enough to be cut with a spoon, about 40 minutes. Puree vegetables in blender; put back on stove over low heat and stir in yogurt or buttermilk. Season with spices (I used dill; you could use parsley, cilantro, rosemary, whatever) and salt and pepper.
(The new chipotle tabasco sauce goes really well in this.)
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