Here, for what it's worth, is my version of the current book meme, grabbed from ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
gillo
gillo
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March 8th, 2006
Somehow I missed in the New Year's honors list that Jeanette Winterson got an OBE. Nice. She writes amusingly about buying a dress for the occasion and congratuling Charles on his good work in organic farming (I can just hear her!) in this month's column
Late for St. David's day, but partly in honour of having been to see a rather good production of "Under Milkwood" last night, and partly because it's a miserable cold wet day and it's good comfort food, I made a great big pot of leek and potato soup for supper tonight. If it was served cold, it would be vichissoise, but I'm having it hot, with good bread and some dill havarti and maybe some leafy green salad.
Take two big fat leeks, wash them, chop them up (green tops and all) and soften them in a tablespoon each of hot butter and olive oil. Add a chopped onion and three whole garlic cloves. Let them saute for a while in the oils, then add two large chopped potatoes, stir them around until they start to get a bit soft, then add 4 cups or so of chicken or vegetable stock, and 1 cup of good white wine. Simmer the whole thing for half an hour to 40 minutes, until everything is nice and soft and blendable, then puree it - I use my handy dandy hand blender. Add your choice of cream (if you're not counting calories, it's the best, but rich), or milk, or I like evaporated skim milk with a dollop of creme fraiche or sour cream when serving. After adding about a cup of the dairy product, whatever you choose - heat again but don't boil, and serve. Yum yum.
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lilyfriend: if you're reading this, without the cream, it would be good for what ails you. Better than chicken soup :) And keeps vampires away, too (if all you Buffy fans want to do that, that is...)
Take two big fat leeks, wash them, chop them up (green tops and all) and soften them in a tablespoon each of hot butter and olive oil. Add a chopped onion and three whole garlic cloves. Let them saute for a while in the oils, then add two large chopped potatoes, stir them around until they start to get a bit soft, then add 4 cups or so of chicken or vegetable stock, and 1 cup of good white wine. Simmer the whole thing for half an hour to 40 minutes, until everything is nice and soft and blendable, then puree it - I use my handy dandy hand blender. Add your choice of cream (if you're not counting calories, it's the best, but rich), or milk, or I like evaporated skim milk with a dollop of creme fraiche or sour cream when serving. After adding about a cup of the dairy product, whatever you choose - heat again but don't boil, and serve. Yum yum.
lilyfriend: if you're reading this, without the cream, it would be good for what ails you. Better than chicken soup :) And keeps vampires away, too (if all you Buffy fans want to do that, that is...)