Another busy week under my belt! We went back to the job site for a few finishing touches... ALL of that garbage is gone! The remainder of the recycling will go out next week! The garage is actually a garage again! Yay!
I went to the local Farmer's Market in the park and bought potatoes and leeks, and made potato leek with sausage soup! YUM! Harvested and canned more tomatoes... I spent a good deal of the week helping my dear friend pack up to move to Florida. She says she isn't coming back, but in my heart of hearts we know this is her home, and she will be back...
Just for a quick change of pace, I wanted to give you the soup recipe, faithful readers! I actually (for pretty much) the first time ever, made something totally from my own ideas as opposed to looking up a recipe online! I am very excited, so here it is!
3 carrots, chopped
4 sticks celery (I freeze the leaves and yellowy inner parts of the celery for recipes like this), chopped
1 large onion (I used a spanish onion), chopped
4 cloves of garlic, minced (or less, I just like garlic)
1 1/2 pounds of white and light green portions of leeks cut lengthwise and halved or quartered, rinsed under cold water to remove all dirt (I saved the top tough green part- which can be used later for veg stock), sliced thin crosswise in about 1/4 inch pieces
5 medium sized potatoes (I used a yellow potato from the market), chopped small
1/2 - 3/4 stick butter (can use a few tablespoons of olive oil instead if preferred)
10-12 cups water or chicken stock
sea salt and fresh ground pepper
2-3 teaspoons of chopped fresh rosemary
2 bay leaves
4 mild or spicy sausage links, cooked and cubed (can use more or less to taste)
Chili powder or crushed red pepper flakes for spice (optional, I used both... maybe 1/2 tsp/1 tsp respectively)
Green onion or chives, for garnish
In a large stock pot, add some butter, the carrots, celery, onion, garlic, and leeks. Put the rest of the butter on top. Turn heat on medium to medium high and put the cover on, slightly askew, until the veggies start to soften, stirring occasionally. About 10-15 minutes (the onions and leeks should slightly yellow). Add the stock or water, bay leaves, chili powder or crushed red pepper, and sausage. Add rosemary and potatoes, stir. Turn the heat to high bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes, stirring occasionally.
Remove from heat. Add salt and pepper to taste. When finished, you can either serve as is or remove some of the soup, use a blender to puree, then add back to the rest. Or for a smoother soup, you can use a hand blender to puree all of it. Garnish with chopped chives or green onion. I didn't think of it until now, but garnishing with bacon bits could also be very yummy!
I intentionally did this "dairy free" because I didn't have any heavy cream or buttermilk, and I wanted to freeze some without it separating... but there are dairy-ful versions out there! Also, if you prepare this recipe sans sausage, with olive oil instead of butter, and substitute water or veg stock for the chicken stock, I believe that would make this totally vegan!
Next week: West Coast sun and fun!