I owe my mom and her twin sister ALL of the credit for tonight's fabulous meal. I got a really sweet text at work today from my mom informing me that she was cooking a vegetarian meal. Now for most moms (not all mind you) this would be a stretch. Not for my mother, no. She could be a veggie like her daughter in the blink of an eye. In fact I pay my mom a lot of credit for being the health conscious, deemed hippie, that I am today. My mom was waaay ahead of the curve in terms of aspartame, trans fats , sodium levels,fiber intake and whole grains. You name it she was/is well versed. So, back to the text. I got a call later saying that soup was on the menu. Well, I'm a sucker for soup any ol day. This is especially true after a really hectic , blustery, why do I live in the Midwest, kind of a Monday.
Aunt Susie's (my mom's twin) Potato Carrot and Leek Soup:
(Note I had no hand in preparing this so I'm just copying from my mom's recipe book which smells like it has seen it's fair share of Canola oil spills)
1.) In a sauce pan warm 1 TBS of butter and 2 TBS of veggie oil.
2.) Add 2 minced cloves of garlic and 3 leeks sliced. Cook until leeks are pale in color.
3.) Add 3 large carrots diced (or 8 baby carrots), 2 large potatoes sliced (peels on) and 5 cups vegetable stock. (homemade is the best....more on that later)
4.) Bring this to a boil.
5.) Reduce to a simmer (just barely bubbling), cover and let simmer for about 45-50 minutes.
6.) After the potatoes are tender add 1/2 lemon or lime juiced and 1 TBS fresh thyme.
7.) Puree in batches in a food processor or blender.
8.) Season with salt and pepper to taste.
9.) Serve warm or cold.
-Mom made home made French bread in the bread machine and a simple tossed salad rounded out the meal.-
*My mother gives me the strength and courage to get through every day. Watching her persevere in the face of adversity is humbling. I wouldn't be the woman I am today with out her as a shining example. I love ya Mom.*
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