Potato Leek Soup with Gomasio
This is me jumping on the band wagon. It seems that this creamy comfort food has vaulted to the top of the soup charts. Everywhere I go it's "potato leek this" and "potato leek that." It's inescapable. So what's a person to do, but make some soup? There are many incarnations of this particular soup. I perused perhaps a dozen recipes and decided that the key to this is simplicity. Although you really don't need it because it's just one in a million, here's my little recipe.
Saute leeks (2, washed and sliced) with red potatoes (about 5-6, washed & cubed) in olive oil (2 Tblspns) for about five minutes. Add four cups water and 1 vegetable bouillon cube (I swear by Rapunzel) and simmer 20-30 minutes until potatoes are cooked through. Salt and pepper to taste. Puree in batches in something sturdy, such as a glass blender or large food processor (not the mini five year old food processor that will spurt hot soup in your face.) Reheat if necessary. Serve with drizzles of olive oil and a liberal sprinkle of gomasio.
Saute leeks (2, washed and sliced) with red potatoes (about 5-6, washed & cubed) in olive oil (2 Tblspns) for about five minutes. Add four cups water and 1 vegetable bouillon cube (I swear by Rapunzel) and simmer 20-30 minutes until potatoes are cooked through. Salt and pepper to taste. Puree in batches in something sturdy, such as a glass blender or large food processor (not the mini five year old food processor that will spurt hot soup in your face.) Reheat if necessary. Serve with drizzles of olive oil and a liberal sprinkle of gomasio.
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