Tuesday at Wendy's and Wednesday at Babyfeet's

I've been forced to crash at Wendy's for a few days and have been trying to cook things she may like with items from my share. Last night i made a cream of leek soup with some of the leeks that i received in my share the night before. I think my leeks were larger than the ones used by the person that came up with the recipe so i doubled the butter. I also couldn't let the rest of that bottle of white wine go to waste. ;) You can taste the yogurt so i recommend cutting back if you don't like it too much and just using it until you can't handle it anymore. Wendy said she would eat it...and took some this morning to work. I'm kind of proud of it considering i made something complicated in someone else's kitchen. The only sucky part is that i woke up and my clothes this morning smelled like last nights dinner and i've had the aroma of left overs on my clothes

The rest of the soup will more than likely be consumed tonight at Babyfeet's. We're doing an informal housewarming at his place. I plan on making chicken breasts with a homemade balongnese sauce i made a month back, and a tossed salad...no comments from the peanut gallery please!!!! Let's see how things go..............


This is the recipe for the leek soup for Jo Ann reposted from apartmenttherapy.com

Creamy Leek and Yogurt Soup
about 1 1/2 quarts

2 large leeks
6 large cloves of garlic
4 tablespoons unsalted butter
1/2 teaspoon fresh ground black pepper
1 cup white wine
4 cups vegetable broth
1 cup plain yogurt

Cut the leeks in half lengthwise and wash thoroughly, making sure to get rid of all the sand and grit. Cut into half moons. Smash or mince the garlic cloves. Melt the butter in a heavy stockpot over medium heat. Saute the leeks and garlic very slowly, never letting them brown or burn. Cook until the leeks are nearly translucent - about 10 minutes.

Add the white wine and pepper and let cook for about five minutes, then add the broth and turn the heat to a simmer. Simmer for 45-60 minutes.

Puree in a blender - hold the lid down with a folded towel or you will end up with splattered soup all over the kitchen! Puree in two batches, adding half a cup of yogurt into each. Eat slightly cool like this, or return to the pan and warm very gently over low heat - do not let boil.