Last week I tried out one of the recipes in Julia Child's book, Julia's Kitchen Wisdom. I made over her Leek and Potato Soup and it turned out wonderfully. Here's my version, kept warm in a crockpot:
3 cups peeled and chopped potatoes
1 large onion, chopped
1 clove garlic, minced
6 cups water
1 1/2 tsp. sea salt
1 cup rice milk
Pinch of nutritional yeast, optional
Bring potatoes, onion, garlic, salt, and water to a boil in a large stock pot. Cover and simmer until potatoes are tender, about 20 minutes. Do not drain - allow to partly cool. Puree potato mixture in blender. It will take two or three batches. *When pureeing the hot mixture, hold the blender's lid slightly ajar and blend on LOW, in order to allow the steam to escape.* Return the pureed mixture to the stock pot. Blend in the rice milk and turn on the heat to medium. Heat thoroughly. Sprinkle a pinch of nutritional yeast for color and a cheesy taste. Serves 6.
This week I will try Julia's French Potato Salad and her Braised Wild Rice. Now for the week's menu plan:
Monday
Chunky Vegetarian Chili
Tacos
Cherry Pudding Cake
Tuesday
Beef Bourguignon
Baked Potatoes
Baked Acorn Squash
Wednesday
Manicotti
Green Beans
Salads
Applesauce
Thursday
Braised Wild Rice
Cubed Steaks with Creamy Morel Gravy
Peas
Friday
Pizza & Pop
Saturday
French Potato Salad
Burgers
Carrot Cake
Sunday
On Your Own
No comments:
Post a Comment