Leek · Soup

Spring Soup

Spring weather is normally unpredictable — But, there is a groundhog out there that is wanted for FRAUD! For days it is nice and sunny sending us visions of the blooms soon to come and out of nowhere it will snow, nothing serious, but, still it is snow. If you’re going through this, as many of us are, set aside a little time to make this lovely recipe for vegetable soup. Perfect for a spring afternoon.

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Spring Leek Soup

4 to 5 cups leeks, washed and sliced

3 medium carrots, peeled and sliced

1 large potato, peeled and diced

1 small onion, diced

salt and pepper

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Put all ingredients into large saucepan. Just cover vegetables with water. Heat to boil and reduce to medium for about 45 – 60 minutes. When the vegetables are very tender, ladle about half  to two-thirds into a blender and puree. Return to saucepan mixing with remaining vegetables. Season to taste with salt and pepper. Serve with hot buttered toast.

I hope you find this as satisfying as I did today!

~Julie

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