After college I spent a lot of time in Nashville with my friends Michael and Billy. We were headed to a movie late one night and stopped at a grocery store to load up on snacks. In front of us in the checkout line was a thin reed of a man who might now proudly proclaim himself a redneck. Back then, I might have said hillbilly. At 9:30 pm, this man was buying several large bags of leeks and nothing else. My curiosity finally got the better of me; I had to ask.
“Excuse me, I’m so curious. What are you planning on doing with all those leeks?”
He turned to look deep into my eyes, and spoke with a heavy country drawl. “Well, ma’am, I just had me a taste for vee-shee-swahz tonight, and I had plenty of potaters at home.”
Abashed, I realized I had jumped to conclusions about him based on his appearance. I wished him good night and hoped he enjoyed his soup.
Whenever I buy leeks, I think of that guy. This time, the leeks came from Melissa’s Produce.
I had just made apple-leek soup from The Fresh 20 Cookbook (review tomorrow) and it inspired me to try something similar: a cross between vichyssoise, a cold potato-leek soup, and something more autumn-like. I substituted mild parsnips for white potatoes and added sage and freshly grated nutmeg. Enjoy!
vegan, gluten-free, low-sodium, raw, reduced-sugar, paleo, and migraine diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts plus monthly giveaways on the last Friday of the month. We support Meatless Monday.