have you seen the sweet (lord in heaven!!) goodness that molly has been dishing over at orangette for the holidays? like these chocolate blocks (photo courtesy of said sweet molly)? you realize of course that the possibilities are endless here. i am having visions of espresso beans, candied ginger, pretzels... i could go on and on. i also made a batch of these lemon cookies with a few modifications, first i couldnt find a meyer lemon, and second i was too lazy to buy turbinado sugar, so i went with a regular lemon and dusted mine with powdered sugar. still fabulously delicious. think lemon flavored shortbreads almost. yum. then there are mav's pizzelles and cookies. how badly do i want one of those griddles? very. and then of course there is melissa's norwegian apple cake. good night. i love this recipe for so many reasons, but mostly because the way melissa writes it is exactly the way i cook. oh you know, a pinch of this, a bit of that until it tastes good, until it looks right. probably not very helpful when trying to impart a recipe, but so true to my form. i know that most of these posts have been about cookies and cakes and holiday goodies, but i promise you that i have been thinking about weekly fare. i hope to start a discussion about what you make throughout the week soon. after i get done making just one more cookie recipe...
if you do, dont shove it to the back of your pantry for next year. drag that can out, grab a few potatoes and pick up some cream and leeks from the store on your way home tonight. you are going to want to make this one. this little number comes directly to me from one special lady that i know has plenty more amazing recipes tucked up her sleeves, or at the very least stuffed in an apron pocket somewhere. thanks amy!
pumpkin leek potato soup
3-4 leeks chopped
3-4 russet potatoes chooped
1 can pumpkin (15oz)
1/4 c butter
1 carton soup broth 32 oz. (or water)
1/2 cup half and half (or evaporated milk if you want less fat)
1/2 tsp cinnamon
juice from one lemon
1-2 teaspoons salt
1 tbl brown sugar (to taste)
saute the leeks until wilty in the butter on low/med heat for about 10-15 min,season with salt and pepper. add chopped potatoes and the broth and bring to boil and simmer until soft, about 30 min. add canned pumpkin and puree with a stick blender or in a blender. stir in half/half and the seasonings. taste as you go. It should be sweet/sour with just a hint of cinnamon, adjust as necessary. If you are in doubt, add more brown sugar.
you can leave the potatoes unpeeled for a more rustic texture. It makes a thick soup,feel free to add more broth or water to thin it to the consistency you like. and if you are like me, go ahead and crumble a little cooked bacon on the top. enjoy and stay warm if you just got buckets of snow like us midwesterners!