Thursday, September 23, 2010

Veggies on my doorstep!

Yesterday I rushed home from work excited to see if the veggie delivery service I signed up for last week had made the appointed delivery. And guess what? They had!

You'll have to excuse the rather uninspiring look of the package because what was inside totally makes up for it!

Just look at all those colors! My delivery consisted of: baby bok choy, arugula, assorted chard, radishes, heirloom tomatoes, cilantro, pears, plums and broccoli rabe. I'm a little concerned with the amount of greens as I've never really cooked with them before. Some friends have already offered some suggestions on how best to prepare the chard and Cook's Illustrated has some seemingly easy ideas for the rest.

You're probably wondering what I made for dinner last night with such an abundance of yum just waiting to be chopped up and put in my belly... Well, to make room for it all in the crisper drawers of my refrigerator I had to use up some of the older stuff already in there.

I had a ton of leeks starting to go limp so I chopped those babies up and made a super simple potato leek soup.

Potato Leek Soup Recipe (adapted from Cook's Illustrated)

5 leeks chopped into 1/2" rings - use all of the white part and a few inches of the green.
5 large red potatoes
5 1/2 cups veggie stock (you can use chicken).
2 bay leaves
1 tablespoon of flour
6 tablespoons of butter
1 splash of olive oil - to help keep the butter from burning
2 cloves of garlic minced

1. Begin by melting the butter & olive oil in a dutch oven or large pot.
2. Add the chopped leeks. Cook covered until soft about 10 - 15 mins.
3.Throw in flour and stir to dissolve.
4.Add stock and bring to a boil.
5. Add bay leaves and chopped potatoes.
6. Cook until the potatoes are to your desired tenderness.
7. Enjoy!

Of course I was too hungry and my kitchen too messy to take pictures, but it was yum and only took about 30 minutes (minus chopping time) to cook.

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