With a little thought rabble.ca’s Eat Local: food and sustainability challenge isn’t that much of a challenge in Vancouver, where we have the abundant Fraser Valley, brimming with autumn fare for us all to enjoy. And the best part is shopping at Trout Lake Farmers Market on Saturdays. Its more like a social outing where fresh, local veggies, fruits, cheeses, breads, fish and more, are part of the conversation.
The delicious and nutritious recipe below for leek soup, is made from local ingredients. Hope you enjoy is as much as we did!
Harvest Leek Soup
8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
1 medium onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter
1 small potato
1/2 cup dry white wine
3 cups vegetable broth
3 cups water
1 bay leaf
1 1/2 cups fresh flat-leaf parsley leaves
1/4 cup all-purpose flour
1/2 cup yoghurt
Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
Cook leeks, onion, carrot, celery, salt and pepper in four tablespoons butter in heavy pot over moderate heat, stirring occasionally, until softened, about eight minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
Stir in parsley and simmer soup, uncovered, five minutes. Discard bay leaf and keep soup at a bare simmer.
Melt remaining four tablespoons butter in a one-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about three minutes. Remove from heat and add two cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
Blend soup in blender (or with a wand). Reheat if necessary, then season with salt and pepper and a dollop of yoghurt.
(Adapted from epicurious recipe).
Photo: taken by Libby at Trout Lake Market
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