Caretaking with soup and salad

There are days when having someone else prepare a meal for you feels like the kindest gift that can be bestowed.

I recently had one of those days.

And JH came through in a big way, serving up a meal perfectly catered to my desires.

A rich, warm, creamy potato-leek soup, with potatoes and leeks from our CSA box (recipe below):  

A beautiful salad of tomatoes from our garden, CSA greens, Farmer John's Asiago and our favorite tofu croutons (maybe I'll share a method/recipe for those soon!):

 

And hearty sourdough bread from Batch Bakehouse: 

I ate not only with the pleasures of taste and texture, but also with the pleasures of feeling loved, understood, and cared for, simply and deliciously.

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Simple Potato Leek Soup

based on Mark Bittman's recipe from How to Cook Everything Vegetarian

2 T oil (or butter)

3 medium potatoes, peeled and cubed

3 leeks, washed well and sliced thinly

salt and pepper

1 quart vegetable stock 

1. Heat oil in a soup pot over medium heat. Add vegetables and stir for several minutes. Salt and pepper to taste.
2. Add vegetable stock and cook until potatoes have softened, about 20 minutes. 
3. If you like a uniformly smooth soup, use an immersion blender to puree the soup right in the pot.