Warming up with Jack Frost


01-07-2015 Warming up with Jack Frost - Potato Leek SoupJack Frost WindsAs I opened my eyes and returned to consciousness, I had a strong urge to be the first person outside in my neighborhood.  I longed to have the morning to myself, to enjoy the unadulterated break of day.  The air, fresh, crisp, the snow untainted.  The flakes gently kissed my face good morning.  “Honey, how will you spend this first “real” Nor’easter snow day of the winter solstice?” whispered the wind.  I, like the northern hemisphere of the earth have gone dark for the season, shut down to rejuvenate.  This is the time to quietly re-create. I 01-27-2015 Warming up with Jack Frost - Front Dooram one with nature, the freeze has come to chill me out.  I answered, “The lifeless winter months are colder than a witch’s teet, but I plan to weather this storm in peace.”  I fancied Jack Frost as my winter lover as the wind breezily responded with a howl against my skin.  I went back in to make potato leek soup to warm up with my new found friend.

Sensuously yours,

Honey L’Amour

RECIPE

 The All Knowing Potato Leek Soup

The “eyes”, as the roots are called on potatoes symbolize intuition and awareness.  With their natural ability to hold heat, get cozy with this winter soup and rejuvenate your being.  Serves 8

INGREDIENTS

  • 4 slices bacon, chopped
  • 1 tablespoon unsalted butter
  • 4 leeks (white part), chopped
  • 3 celery stalks, diced
  • 4 Yukon Gold potatoes, chopped
  • 1 garlic clove, minced
  • 8 cups chicken stalk
  • 1 tablespoon dried thyme
  • 1 bay leaf
  • 3 teaspoons salt
  • 3 teaspoons pepper
  • 1 cup heavy cream

AMOROUS COOKING

  • Brown the bacon in the bottom of a large stock pot
  • Remove the bacon, drain the fat, reserve one tablespoon bacon in the pot, and reserve cooked bacon on the side
  • Add the butter, leeks, celery and garlic until just ‘welted’
  • Add potatoes, chicken stock, thyme, bay leaf, salt and pepper
  • Boil on high heat until potatoes are tender
  • Turn off heat, allow stock to cool a bit
  • Put the stalk in a blender and puree, return to pot
  • Over low heat, add the cream

Serve in soup bowls topped with reserved bacon bits and fried shallots, mmmmmmmm

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