In my attempts to recreate this at home, I used half chicken stock and half water and it didn't seem to overwhelm the leeks, and also added a little richness. (Note to self: plant this next year!) It was chopped and thrown into the pot, a cup or so of sour cream was stirred in with some salt and we had a classic "Potage Bonne Femme," a potato leek soup rather like vichysoisse only with more leeks than potatoes.Ĭarol prefers to use water to cook her vegetables rather than chicken stock, feeling that the flavor of the leeks is more pronounced. While that warmed on the stove, Carol and I went just outside to the kitchen garden to gather a few leaves of sorrel that hadn't yet gone dormant. On this day, a bit before lunchtime, Carol asked me to pull a big pot out of the fridge that contained braised leeks and potatoes in a white-ish liquid. One of the great things about these days at the farm, aside from getting to wear my boots if outside work is required, is sitting down at the table for a big lunch of soup or stew, a hefty loaf of bread and a nice chunk of cheese. Well, I say "helping" but it's more like "trying to not seriously f*** things up" while packing boxes of preserves, weighing and measuring beans, polenta and wheat into little bags with a big scoop. Just before the holidays I was out at Ayers Creek Farm helping Carol and Anthony get ready for the big holiday market at Hillsdale. And, though I don't do this often, I'm rerunning the original post I wrote two years ago. (BTW, I puréed it this time…what can I say but OMG.) Warm, terrifically flavorful and fill-your-belly delicious, it's easy and perfect for the season. It would be a picture of this soup along with the recipe. I made this soup the other night, and if you looked up "comfort" in the dictionary, it wouldn't show your mom or your teddy bear or your pillow or your fuzzy slippers.
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