Sunday, November 27, 2011

potato leek soup














warming on a cool winter's night:
sautee a finely sliced leek in olive oil with a few cubed potatoes. in a few minutes add several cups of vegetable broth and simmer for 20 minutes. add a splash of half and half and a few squirts of fresh lemon juice. salt and pepper to taste. serve with multigrain toast and a little shredded cheddar.

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