Monday March 22nd, 2010 - Leek soup

TodayToday has been great. I did my housework early and ran some errands. After I got the following soup going I thoroughly enjoyed painting outside. The new piece is 2'x3' acrylics on recycled canvas. It's called "fury."

The soup I made today is kind of a leek/asparagus/ potato soup. We'll call it vegan asparagus soup. The attached photo is prior to puree and cream (soymilk). It smells outrageously fantastic. Here is the recipe.

Ingredients for a dinner for at least seven. Served with whole wheat French bread and white wine.

2 cans of vegetable stock

2 leeks cut from the tough greens. Chop and sauté

1 cup scallions Chop and sauté

2 big cups of chopped asparagus Chop and sauté

4 big cloves of garlic Chop and sauté

4 tablespoons olive oil (for the sauté)

6 russet potatoes cubed

1 cup of wheat bran (just to sneak some more health and roughage)

1 cup V-8

1 cup of sherry

put all that together in a slow cooker and add the following spices

2 teaspoons of mint

1 teaspoon of thyme

1 teaspoon of rosemary

1 teaspoon oregano

2 heaping tablespoons of curry

2 teaspoon hot chili sauce

1 tablespoon sea salt

2 bayleaves

Once you've let this cook for a few hours in the slow cooker, let it cool and puree the entire thing adding soymilk and soy butter.