Thursday, October 9, 2008

Leeky Onion Soup

Sadly, this week my two farmers markets came to a close and I'll be missing all of my vendor buddies, fresh produce and even though it is a lot of work I really enjoy each week at them both. I've been busy these weeks doing our Autumn festivals.. Chili Festival, Pumpkin Fiddle Festival, Harvest Moon Festival, Apple Festival and this long holiday weekend yet another one. But that's it! Well, at least until Xmas :o)
So here was my chance to pick up some of my favorite Fall veggies.. carrots, kales, parsnips, spuds, winter squash and some leeks. They just looked too tempting to pass on by. I bought 8 of them and they sat in the fridge until last night. We're seeing some chillier nights here lately, so I decided to make a pot of my Leeky onion soup. It's a pretty simple concoction, but oh so yummy. Use whatever veggies you have on hand.. the more that's added, the better the pot.
What I like about leeks is that there is very little waste and they are just so tasty from tip to tail. For this soup I use almost the whole leek and save the darker tips to add to another dish.

6-8 mid size leeks, cleaned thoroughly & chopped
2 large onions, sliced
2 shallots, diced fine
3 garlic cloves, smashed
1 zucchini, cubed
1/2 bunch Italian kale, chopped
3 carrots, cleand & cut
4 scallions, diced
1 summer squash, cubed
7-8 potatoes, peeled & cubed ( I used red & white New potatoes and Yukons)
1/4 stick unsalted butter
2 cans low salt chicken or vegetable stock
low fat milk or light cream
sea saltm ground pepper to taste

Saute cut leeks, onions, shallots, & garlic in butter about 5-6 minutes. Rinse and cut up all your vegetables. Add to the pot with 2 cans chicken stock. Cover, and bring to a low boil and cook until vegetables are just tender. Remove cover and cool for 10 minutes. Pour vegetable mixture into Cuisinart or blender & give it a whirl until just smooth. Return it to your pot & add low fat milk (not much) or if you must.. light cream! Season to taste. Serve with Syrian bread triangles, or nice crusty bread, Serve warm or cold. Enjoy!


Anonymous said...

You know what? I think it looks delicious blended or not! :)

the italian dish said...

Wow, this looks great and uses everything that's in season right now. I love soup like this. I'll have to give it a try.

Sophie said...

I will also miss the farmers markets this winter. But what a great way to use up these veggies to make a soup that's perfect for Fall :). I would love to feature this recipe on our Demy, the first and only digital recipe reader. Please email if you're interested. Thanks!

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