Guest guest Posted November 8, 2005 Report Share Posted November 8, 2005 Courtesy of the Enchanted Broccoli Forest, by the Mollie Katzen (Moosewood). Not spicy, per se, but I like to use alot of fresh ground pepper. Potato Leek Soup 3 fist sized potatoes 3 cups cleaned, chopped leeks 1 stalk celery, chopped 1 large carrot, chopped 4 tbsp butter/margerine/oil 3/4 tsp. salt 1/2 cup stock or water 3 cups milk optional - snippets of fresh herbs such as thyme, marjoram, basil (I used a good shake of thyme and basil) Fresh ground pepper Scrub the potatoes, and cut them into 1 " chunks. Place them in a saucepan with the leeks, celery, carrots, and butter. Add salt. Cook the vegetables, stirring over medium heat, until the butter is melted and everything is coated (3 mins.) Add the stock or water, bring to a boil, then cover, and reduce heat to a simmer. Cook until the potatoes are soft. (20-30 mins.) Check the moisture level occationally. You may need to add a little extra stock or water, if it gets too low. When the potatoes are tender, remove the pan from the heat, and puree it's contents in the milk (use a blender, or a food processor fitted with the steel blade.) Make sure the mixture is utterly smooth. Return it to the sauce pan. Add optional herbs (or not.) Grind in some black pepper. Taste it to see if it wants more salt or pepper. Heaqt the soup gently, covered, until just hot. Try not to let it boil. Serve right away. Enjoy!! Cathrine Pat wrote: >>What's cooking here? Well, yesterday was cooking day! I made my spicy >>squash soup (posted here a bit ago), some potato leek soup (from The >>Enchanted Broccoli Forest Moosewood Cookbook) plus, I made my trademark >>Egg Salad, and... a wonderful tofu stir fry! >> >> > >Sounds really good, Cath :=) > > > >>I can post the last three >>recipes, if anyone's interested... >> >> > >Oh yessss pleeeeez! (Just mark them OT - Not Spicy in the subject line if they're not, okay? >That helps members know which to skip if they're here for the Hot stuff only). I'm >especially interested in the tofu stir fry!!! > >And that reminds me - I didn't post what I finally threw together. Next email. > >Best, Pat > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2005 Report Share Posted November 8, 2005 Oh thanks - I don't use carrot and celery in mine, and only about half as much milk (well, soymilk actually), so I shall try your version! There are lots of nice leeks around now :=) Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2005 Report Share Posted November 9, 2005 Hey Guys, I'm a lurker, d for the neat recipes rather than to contribute (sorry!) But I ant to ask Pat a question: Why did you mark an email about a recipe as OT (off topic)Z ? I should think that recipes and comments thereon are definitely on topic! Anyway, I may not (do not) contribute much of anything to the group, but I joined to get your recipes---I like to eat. Pat wrote: > Oh thanks - I don't use carrot and celery in mine, and only about half as much milk (well, > soymilk actually), so I shall try your version! There are lots of nice leeks around now :=) > > Best love, Pat > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2005 Report Share Posted November 9, 2005 >. . .I'm a lurker,. . . But I ant to ask Pat a question: Why did you mark > an email about a recipe as OT (off topic)Z ? I should think that > recipes and comments thereon are definitely on topic! Oh dear, the trouble with lurkers is that they so often don't get time to read all the emails - we have gone over this topic again and again. Okay, here goes, okay :=) I'm taking off my 'member' hat and putting on my 'owner' hat for this one. We mark our posts in various ways - 'Recipe', 'OT-Recipe', 'Nutrition', 'Link', 'OT', etc. to make it easier for people to read what they want to read and skip what they're not interested in. Otherwise, we would have to restrict the list very carefully indeed in order to be faithful to our 'advertising' blurb :=) OT does NOT mean 'disallowed' or 'improper' or 'not any use to anyone'. It simply means off the topic of the list: Hot and spicy vegetarian food. An OT Recipe is simply one which is highly recommended but not hot and spicy. Such recipes are most welcome. [OT discussion on other matters relating to vegetarianism is also welcome, up to a limit of endurance (usually the moderators' and members' both LOL).] But those posts are usually (if we remember, and I don't always remember with mine) marked OT - if not someone or other usually adds 'OT' in subsequent emails. I marked my own recipe for Beet, Apple and Seaweed Salad OT - I think that was correct. Not hot and spicy but damned good. And Cathrine (who btw is also a moderator here) marked *her* Potato Leek Soup OT because although it is a wonderful recipe that she highly recommends it is not on the theme of the list. So, if you'd like to participate you are most welcome, but if you are here simply for the recipes you might find the system useful. So thanks for writing in, Lynn, and giving me a chance to explain. I shall save this post to use again, I think :=) Inquiries about how the list is run? Members should please write to the moderators at: -owner That reaches us all - including Maida who has the thankless job of going over each recipe for clarity and for 'cookability' (dreadful coinage, sorry!), contacting members off list when she has a query or request before posting the recipe to Files, etc., Brandy and Cathrine. Much appreciated. Best love to all, Pat (Vegetarian Spice List Owner) <quickly changes cap for next post> Quote Link to comment Share on other sites More sharing options...
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