When I do cook, I like to do something that can be stretched out for informal meals throughout the week - beans and rice in the Crock Pot, for instance, or a pot of soup.
Key this week's recipe from David Lebovitz. I love Lebovitz, because he's funny, he's from San Francisco (even if he now lives in Paris), and he makes some seriously good grub. (Plus, he's written the world's best ice cream book.)
I came across this recipe on his site a few days' back, and since we're currently smack dab in the middle of the Bay Area's monsoon season (didn't realize we had those, did you?), I figured it was as good a time as any to pull it out.
The thing I loved about this recipe is the balance. In other potato-leek soup recipes I've tried, the flavors weren't balanced enough for my taste. They were too, well, leeky.
Which reminds me of a funny story about leeks: I was shopping once with my friend Jennie, who is totally punilicious. I love puns, which annoyed everyone else, because it meant I was always encouraging Jennie's terrible puns. Anyway, we were shopping, and our friend suggested we buy leeks for the stew we were making. Cue Jennie:
"Well, if they're LEEKS, we need a double bag!"
Get it?? See what she did th... Oh, never mind.
Anyway, David's soup was none too leeky, and had the perfect blend of potato and leek. I used a rich homemade veggie stock I had on hand instead of water, and I can't help but think that boosted the flavor a bit, too. Best of all, since I'm currently eating strict vegetarian, it could be made completely vegan (subbing olive oil for butter).
And it made the house smell all warm and homey.
So, if you're looking for a nice warm soup for your own monsoon season, I'd highly recommend David Lebovitz' Potato Leek Soup.