If you read my post (2 entries ago) titled "in a funk," I mentioned that I didn't really make anything that fabulous this week to include in my Fabulous Food Friday, but I figured I could always post a recipe even if I don't have any photos of it, right?As I was talking to my sister-in-law Tami tonight about what we were going to plant in our garden, she mentioned she would like to plant leeks to make my leek soup recipe. (Actually, it's my mother in law's recipe and it's very good). I planted leeks at our house in Troutdale and they came back every year. I can't wait for this rain to stop so I can get the garden ready for planting. Since we moved last spring, we really didn't have a garden, so I am really looking forward to one this year.
Leek Soup
Saute until tender:
3 cups chopped leeks
1/2 cup chopped onions
1-2 cloves minced garlic
2 tablespoons butter
Add 1 quart chicken broth and simmer for 20 minutes.
Remove vegetables with a slotted spoon and puree in blender. Add back to broth and add 1 can evaporated milk, salt and pepper to taste. Heat through.
