We can grow our leeks all winter here and our potatoes can be stored in a cool dry place. They should keep until spring when there may be some sprouting wich is the sign that is time to prepare the soil for planting.
4-5 med. leeks
6-8 med. potatoes
6 cups chicken stock
butter, bacon fat or oil for frying
salt and pepper
2 cups yogurt or sour cream
chives or parsley for garnish
If you are fortunate to have leeks in your garden go out and pull 4 or 5 medium or large leeks and 2 or 3 carrots. If you haven’t any, consult www.foodchi.ca for local farmers who may have some lovely leeks.
Wash them well and get inside to make sure you get all that mud out.
Cut the long, tough tops and the hairy roots.
Peel 6-8 medium- sized potatoes, one onion and your leeks (you may add more if you like).
Mince the leeks and onion and saute in butter or bacon or oil for about 5 minutes.
Chop potatoes and carrots very fine, along with the leeks and onions and add to 6 cups chicken or other stock you may have or just add to water.
Simmer covered for 15-20 minutes until the veggies are tender. Add salt and pepper to taste. You may blend the soup or have it a little chunky. Add 1 to 2 cups yogurt or sour cream and top with watercress, chives or and parsley and enjoy a lovely hot soup on a winter day.
If your family is large or smaller adjust the recipe and freeze the extra. It will keep nicely for up to six months in the freezer as long as all the air is removed.
Serve with some homemade whole wheat bread or rolls. A good hearty meal.
How to make your own yogurt and save some money.
2 litres milk
2 packages freeze-dried yogurt culture
Warm 2 litres milk to 185’F, cool to 110’ F in a sterile, stainless steel pot.
Add 2 packages, freeze dried yogurt culture, from the local health store and stir with a whisk to dissolve.
If you are fortunate to have a yogurt maker, put the yogurt into the jars or yogurt pot for 8 hours and then remove and refrigerate and you have a lovely yogurt to enjoy in your favourite dish.
If you haven’t got a yogurt maker you may put the yogurt into glass jars and put into the oven at 150 for 8 hours or overnight or wrap a towel around glass jars and put over a heat register or by the woodstove.
Any questions or requests, please email Ellen at firstname.lastname@example.org