Stop Blogging and Cook

DAILY POST APRIL 15th:  THE TAXMAN COMETH

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Bay leaf
Black peppercorn
Sea salt
Nutmeg

GREEN MARKET
Leeks
Potatoes
Chives, for garnish

T I M I N G

SERVES 2
PREPARATION TIME:  10 min
COOKING TIME:  1 hr
SIEVE/BLENDER TIME:  10 min

1. Boil leeks, potatoes & herbs.
2. Mash potatoes, press soup through a sieve; cool.
3. Run through a blender; heat; add butter, cream & nutmeg.

C O O K / P R E P A R E

INGREDIENTS
1/2 lb leeks, large or two small (about 2 c)
1/2 lb potatoes (about 2 c)
1 tsp sea salt
Put into spice infuser:

• Few sprigs parsley
• 1 bay leaf
• 1 black peppercorn

1 1/2 TBSP Butter
1/4 tsp nutmeg
2 TBSP heavy cream VARIATION:  Whip cream, with an egg beater, for a lighter, fluffy soup
1 TBSP chives, chopped

COOKING

1. Bring to boil 1 qt filtered water in stock pot with tight-fitting lid; add leeks, potatoes & spice infuser & cook until soft.
2. Remove the leeks and pass through a sieve or food mill, discarding the leftover pulp.
3. Mash the potatoes.
4. Run through a blender.  HOLD IF NOT SERVING IMMEDIATELY.
5. Heat to a boil in a double boiler; off heat.  Blend in butter, cream & nutmeg.

S E R V E

Serve hot, warm or cold.  Garnish with chives.  Perfect with a French baguette and a salad.

W O R K P L A C E   L U N C H

Well, this depends upon whether you have more time at home in the morning or at work right before lunch.  You could heat the puree, swirl in the cream, butter & nutmeg, and put into a thermos for an easy lunch.  If you have more time on the other end, put the puree (add the nutmeg) in one container, the butter in a third, and the cream in another (or just buy a half-pint carton on the way).  Either method works, and will give you a beautiful break in the middle of your workday.