This was a hard-fought battle: me, a garden knife, iced-over soil and deeply bedded leeks. I won.
We had a bit of a warm-up this last weekend, and frankly I hate it when it warms up. We get so much moisture, see, that a warmup means simply that the near-daily snowstorms will simply be rainstorms, followed by snow. This is of course what happened. Granted, we didn’t get the ice storms that hit much of the country and in all honesty I have nothing to complain about, as I could’ve simply lifted a few leeks out of the nice fluffy non-frozen greenhouse soil but NO. Had to be up for a challenge. The leeks’ gorgeous frozen green leaves snapped right off in the cold.
And so: leeks + potatoes = leek/potato soup, my absolute favorite, joined by more sprouted-wheat bread. Around here, leeks are an excuse to eat potatoes, and soup is an excuse to eat warm bread, and warm bread is an excuse to eat lots of butter. (Do you like my math?)
That is my kind of math, and that’s quite a picture.
oh yeah, I like that math, and leek and potato soup is one of my favorites!
Yes! I love your math! I really like Potato soup all types of potato soup! So anything that adds up to Potato soup sounds good to me!
I’ve looked it over quite thoroughly, and I’m confident that your math is flawless. Mmmm, leek and potato soup!
Leek and potato soup, a sure sign of the season. I just made some too, but with non-frozen market leeks. I add cream and puree the whole thing so it looks like a pale pea soup. I think I’ll have the leftover for lunch.
I like the math.
I could tell you my shoe-buying math, but I suspect you’re not susceptible to shoe binges. (Though I do remember your serious garden boots… which I now crave.)
Enjoy the soup. We got four “free” potato plants; lousy grabbling skills, I suspect.
Good math! Did the same thing around here, but I fought my battle for the leeks in the dark while it was snowing. Not fun. Looks like I’ll be going it again since we now have a foot! of snow and I need leeks for potato leek gratin this weekend.
Mmmm, do you add cream to your leeky potato soup?
love your math!
Pray tell: what kind of leeks?
: ) lol
Pamela, you should’ve heard me swearing. I mean, it’s never fun to pull them in warm weather, but…I was determined!
Angie, isn’t it good stuff? Crowd pleasing, too.
Linda, not having grown up with potatoes in soup, I had to come around to the idea, but now I am firmly in the camp of potatoes + soup = good stuff!
Joan! Good to hear someone’s checking my numbers!
WS, even in sunny southern California, you can eat this soup? Wow. I would think it would have a latitudinal no-eat zone. You’re solidly in Chili territory! Though I suppose we eat chilies here too…
CC, I will have you know I am merely a reformed shoe-binge-buyer. (Plus, it’s kind of gauche to show up anywhere with poultry poop or just plain mud on your little loafers.) Missing potatoes is something that just, you know, happens. I’ve been warned against getting blue potatoes because they match the color of my dirt perfectly.
Laura! It was your snow-bound leeks that inspired this post. Do you know what my favorite leek dish is? A leek gallette, sauteeing them first in bacon grease, with lard in the crust. YUM. But a gratin sounds just as yummy.
Thanks, Kathy. There’s enough for lunch today, and I’ve frozen some to give away for the holidays, it’s so good.
Sylvie! Hi! Glad you asked. These are Bleu de Solaize, from Fedco. This is the first year I grew this particular variety, as they’re stubby. I usually grow Lincolns or Lancelots, both of which are rather tall…these Bleus supposedly do better through the winter. So far, so good: you do need to toss quite a bit of them because they’ve frozen through, so having big fat stalks like this meant there was less waste.
WF: Hah! (I am so jealous of your eggs, I will have you know.) Thanks.
Your math is right on, something even this math-challenged blogger can sign onto, hee hee. My leeks have taken the same road as yours, for much the same reason. Potato leek soup is IMO one of the most delicious parts of winter. I’ve never done a sprouted bread, but when I clicked on the recipe, you make it sound completely do-able…. I may get up the courage to try! Is it hard to work with?
Mangochild, no, the bread isn’t especially hard to work with, but I guess that depends on how much whole-wheat flour you use. I tend to let it rest, after first kneading it all together and covering it with the bowl, for five or so minutes. The dough relaxes and is easier to knead out after that. But it’s nice bread. I think using soft spring wheat as opposed to hard winter wheat is a bit easier on the tooth as the grains that are closer to the crust tend to bake kind of hard. We love our bread, and it makes good toast…