Recipe of the week #3

We had a backlog of leeks from our CSA, so this weekend I made potato leek soup following instructions in The Complete America's Test Kitchen TV Show Cookbook (highly recommended). Their soup recipes call for chicken broth and we only cook vegetarian, so I made a veggie broth using items from our refrigerator, freezer, and backyard. I adapted this recipe from Deborah Madison's Vegetarian Cooking for Everyone (our cooking bible).

Spring Veggie Broth


Frozen winter squash
Green parts of leeks
Garlic cloves
Fresh parsley
Fresh thyme
Fresh oregano
Bay leaf
Olive oil
Nutritional yeast


Heat olive oil (2 tablespoons) in a dutch oven. Chop leek parts (I used the tops of 5 small leeks) and rinse well to remove mud. Dice garlic ( 2 cloves) and add to oil with the leeks and squash pieces (I used four 3-inch strips). Add nutritional yeast (1 tablespoon) and salt to taste. When garlic has caramelized (about 5 minutes) add water (two quarts is enough for one large pot of soup), bay leaf, thyme (3 sprigs), parsley (3 sprigs), and oregano (3 sprigs). Bring to a boil, then lower heat to a slow boil and cook uncovered for 3o minutes. Pour through a mesh strainer into a large bowl and taste for seasoning. Add more salt if desired.


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