When life gives you leeks

not that long ago

I am approximately 80% done with my Christmas shopping. I am exactly 60% done with my required recipe allotment from Soups.

After a solid but uninspiring leek and potato soup and an overly rich black bean soup, I have found a recipe in Soups that I love. It is an Elizabeth David recipe. Every David recipe I've tried from the Good Cook series has been phenomenal. I knew she was revered and now I know why.

This soup is ideal for those of us who have been living on frosted Christmas cookies and the free samples they give out at See's. It is healthy, cheap, easy, vegan, anti-cancer, gluten-free. I think it even works on the Paleo diet, though I'm not sure about peas. Most importantly, it is delicious. Typing out the recipe for this soup felt like an important public service and I hope someone makes it.

Smooth Vegetable Soup
adapted from Soups which adapted the recipe from Elizabeth David's Book of Mediterranean Food

1/2 cup olive oil
2 pounds leeks, white and pale green parts cut into chunks and well washed
2 tablespoons lemon juice
salt and plenty of freshly ground black pepper
a big handful spinach leaves (or 1 cup)
1 cup frozen peas
a big handful lettuce leaves (or 1 cup)
5 cups water

1. Heat the olive oil in a heavy soup pot and add the leeks. Season with lemon juice, salt, and pepper. Simmer for 20 minutes until soft and light gold.

2. Add the spinach, peas, and lettuce and stir for a minute to coat with oil. Add the water. Cook until the vegetables are soft, about 10 minutes.

3. Puree with Vitamix, food processor, stick blender, whatever. Taste for seasoning and serve. Yogurt or sour cream would make a tasty garnish. Serves 4 as a main course.