So Hungry.
Nov. 15th, 2003 04:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nfotxnThe only readily available food I have in my kitchen is pasta, beer and some leeks. There are likely other non-perishables in hiding but I think it's time to get creative.
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Date: 2003-11-15 08:16 am (UTC)(of course, this is coming from someone who doesn't even drink beer)
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Date: 2003-11-15 08:42 am (UTC)no subject
Date: 2003-11-15 11:27 am (UTC)You HAVE to!
Date: 2003-11-15 12:41 pm (UTC)4 leeks, trimmed of tough tops, leave 3 to 4 inches of green on white of leek
Extra-virgin olive oil
1 bay leaf, fresh or dried
4 all purpose potatoes, such as russet, peeled and sliced
Salt and freshly ground black pepper
6 cups good quality chicken stock, available on soup aisle
Cut leeks in half lengthwise and slice into 1/2-inch pieces. Place leeks in a colander. Separate sliced leeks under cold running water and clean them. Drain well.
Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil, bay leaf and leeks. Season with salt and pepper. Peel potatoes and thinly slice them, adding them to soup pot as you go. Season potatoes with a little salt, add chicken stock to soup pot. Cover soup and bring to a boil. Uncover and simmer 12 to 15 minutes, until potatoes are very tender. Break up potatoes to slightly thicken soup. Remove bay leaf.
Re: You HAVE to!
Date: 2003-11-15 12:59 pm (UTC)Hewett-PackardHP momment and printed that off. I'm totally cooking this now.no subject
Date: 2003-11-18 08:21 am (UTC)