Tuesday, November 03, 2009

Processing and freezing our leeks

Now the garden is really coming to a close. We still have potatoes to finish digging and Brussel sprouts out there. We did bring in all of the beets... we love the color. Here's a recipe I have been making:

Ana's Leek, Potato and Beet Soup

Sautee chopped leek, cubed potatoes and beets in olive oil and salt until hot and golden, add hot water. Simmer for 10-15 min., serve with sour cream (optional). Yum! My comadre Wanda from Poland would be proud, especially since we eat it with a side of Polish sausage from the local European grocer.


Wanda said...

It's good, you can make variation with 2 soups from this recipe: leek soup and beet soup: leek will be sweet and mild and beet -sour from vinegar and crushed garlic added after cooking.

Ana Braga-Henebry said...

Thanks, comadre!

Jannell said...

Yum. What time is supper?!?

Ana Braga-Henebry said...

Come on over anytime!