Lunchbox Liz

I wish I could speak as eloquently on the cultivation of leeks as Lawrence the farmer can. He is very proud of his leeks that stand tall and proud in his field. He had cultivated this same stand of leeks for nearly six generations (of the leeks that is). One thing I can tell you about leeks is that Welshmen sometimes wear them on their heads on St. David’s Day.

Today’s Lunch
Potato and Leek Soup

4 cups stock (see post from July 16, 2006 on how to make stock)
1 large leek
3 tbsp coconut oil
1 clove chopped garlic
2 pounds potatoes any variety chopped into 1-inch pieces.
Salt and pepper to taste
1 tsp cayenne pepper

Wash the leeks by copping off the greens on the top right where they start to cluster together and merge with the whites. Slice off the bottom. Cut the leek lengthwise and wash both halves under running water. Slice the resulting two halves along the length of the to create crescent shaped pieces. Melt the oil on medium in a large stockpot. Add garlic and cook for 2 minutes. Add leeks, salt, and two kinds of pepper and cover for 3 minutes. Add stock and potatoes and cover. Cook for thirty minutes and then test the potatoes to see if they are tender. If not cook further. You may need to reduce the heat to medium low if the soup comes to a hard boil. When the potatoes are done remove the pot from the head and mash the soup with a potatoes masher then stir. Add more salt and pepper if desired. Serve hot or cold. Serves 4.