Make thee some Potato Leek Soup. I think I mentioned that B had another meeting with the farmers, and in addition to all that asparagus (thank you for your recipe suggestions!), I also have about 20 pounds of potatoes to deal with. Not that I'm complaining.
So when I went to Trader Joe's yesterday to pick up my corned beef, they were like "Hee hee ha ha ho ho, you needed to be here by last Friday to get some of that." And since I wasn't about to start running all over town trying to find out who still had corned beef left (plus it didn't sound that great to me....although I will miss that hash!!), I picked up some leeks instead and headed home.
The soup is truly easy as pie. Although I don't find pies particularly easy, so don't let that discourage you. First, get yourself a whole mess of potatoes. Peel them:
Then slice up a whole mess of leeks and cook them in butter over medium heat until they soften.
Put it all together with some chicken stock (at the risk of stating the obvious, I should mention those potatoes are now diced):
Simmer all of it until the potatoes are quite tender and then puree the soup in a blender. Add cream or half and half to your liking. This is not low-fat stuff here. Would I ever steer you in that direction??
Now, if you're all fancy, you can chill this soup and call it Vichyssoise, but I never much cared for it that way unless I'm sitting in a Very Fancy French Restaurant. At home, I like mine hot.
If you're not so fancy, but you must have some bread-y yumminess to go along with your soup, make yourself some Irish Soda Bread. Here studded with beautiful organic raisins. Yum. (Then, as I mentioned before, toast this bread the next morning, slather it with that Kerrigold Irish Butter all the stores have at this time of year and drink with copious amounts of Irish Breakfast Tea. It will not disappoint.)