I've been burning the candle at both ends. Again. And both-end-candle-burning can only occur for so long before you get burned.
With all the busyness of this semester coupled with wedding planning, I have not been taking very good care of myself. My body has finally had enough and is voicing its protest through yet another nasty cold. I'm fighting the cold as best I can: lots of rest (when I can) and lots of soup!
Aside from making pastry, soup is my second favorite thing to make. I often make big batches of soup and freeze them in individual portions. Since the weather has been so warm here this fall, I have not yet been in the mood for soup and do not have a stockpile in my freezer. So this past weekend, I made a couple batches of soup to eat this coming week.
My favorite soup to make is Tomato Leek. It's so easy and delicious (and I will never be able to go back to eating canned soup again). Truly, you can make the entire soup in less than an hour, and most of that time in inactive prep time. You can leave the soup chunky and full of texture, or you can puree it until it is smooth and velvety.
So, as the weather turns cooler, and the sickness slowly rears it's head again (hopefully not to you, though!), I hope this soup will be a comfort and an easy meal. It's great all on its own, but I like mine best with a spoonful of creme fraiche and a sprinkle of cheese (such as parmesan). Crusty bread is optional :)
Recipe
2 Tbl Olive Oil
1 medium leek, chopped and rinsed well
2 14.5 oz cans Diced Tomatoes (organic, if you can)
3c. Vegetable Juice (like V8)
1 tsp Salt
1/2 Tsp Pepper
3 Sprigs of Thyme
3 small dried Bay Leaves
1. Heat the oil in a large pot and saute the rinsed leeks until translucent.
2. Add the diced tomatoes and vegetable juice and bring to a boil. Reduce heat to a simmer.
3. Add the spices and allow to gently simmer covered for at least 30 minutes (though can be much longer), stirring occasionally.
4. Puree before serving if you desire a smooth texture (but don't forget to fish out the bay leaf and thyme stems). Or leave as is for a chunky texture.
5. Serve with a dollop of creme fraiche & a sprinkle of cheese (like Parmesan or Comte).
