For lunch today on the farm we will be having, Potato Leek Soup for the raw foodest among us, we will have Zucchini Surprise and hot fresh Pilgrims bread. Here are the recipies
Potato Leek Soup
- 1 large or 2 small leeks,
- 4 sprigs fresh thyme
- 2 tablespoons butter
- 2 strips bacon, chopped
- 1/2 cup dry white wine
- 5 cups chicken stock
- 1 to 1 1/4 pounds potatoes, diced, I left the peels on
- 1 1/2 teaspoons salt
- 3/4 teaspoon white pepper
- 1/2 to 3/4 cup creme
- 2 tablespoons snipped chives
Trim the green portions of the leeks.
Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any dirt. Slice thinly crosswise and set aside.
In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add long green stalks of the leeks and the thyme stalks ( You will remove these prior to blending), chicken stock, you could substitute veggie stalk, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
Remove the green leek stalks and, working in batches, puree the soup in a food processor or immersion blender. (Alternately, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped onions or chives sprinkled over the top of each bowl of soup.
Raw Zucchini Surprise
3 shredded zucchini or summer squash
2 red apple cut in small pieces
1 avocado cut in small slices
Cumin to taste
Braggs Liquid Aminos acids to taste
1 Mix all ingredients together and serve over greens