I Love Verdi

erin is off to girls night at sand lake this evening, so i am on my own with the newfoundland. mr. thelonious monk graces us with his presence, though i fear i am alone in appreciating his sound- the clapper had a busy day and is lounging by the door.

leeks are the national symbol of wales. we have leeks from the farm share, and a good thing to do with them is to make soup also with potatoes. i solicited recipe suggestions for such a dish and got a vegan response from heidi. here is the recipe:

- 1 Tb. olive oil
- 6 leeks, whites only, rinsed, drained & coarsely chopped
- 1/4 c. chopped onion
- 4 med. baking potatoes cut into 1 inch cubes
- 3 cloves garlic, minced
- 8 cups veggie broth
- 1 pkg. soft tofu
- salt, pepper, and whatever spices you like (I add parsley, basil and garlic salt)

In a large saucepan, add the olive oil, leeks, onion, potatoes & garlic. Cook 5-10 min. until everything is soft but the potatoes. 
Add the veggie broth and bring to a boil. 
Then reduce heat and simmer for 30 minutes until the potatoes are soft. 
In the meantime, add the package of tofu to a blender and make it liquid. Add this to the soup when it's close to being done to thicken it up. Sometimes, I only add half so you may have to taste test it. 
The recipe also says to put some of the soup into the blender to puree later, but I don't typically do that. I like my potatoes to be cubes, not mashed, but that's up to you. 
This recipe makes 5 servings. 

i am off to commence preparations, and will post again once i have tested my mettle.