My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, July 8, 2010

Cream of Refrigerator Soup

This soup is a kind of green vichyssoise, which comes out a little different each time you make it, depending on what veggies you have leftover in your refrigerator. It can be eaten hot or cold, but is always fabulous. I prefer it hot in the winter and cold in the summer. Do not be afraid to experiment with the veggies, maybe even beets would be good. You would have pink soup instead of green, pretty.

Cream of Refrigerator Soup
serves 4
print recipe

3 leeks (white part, mostly), washed and thinly sliced
2 medium potatoes, peeled and diced or thinly sliced
1 large onion, thinly sliced
2 ounces spinach, washed and shredded, and/or any other leftover vegetables in your refrigerator
2 tablespoons unsalted butter
3 cups chicken broth
1 cup milk, scalded
1/2 teaspoon salt
Dash of white pepper, I'll never tell if you use black pepper
1/2 cup heavy cream (you can use milk, if you prefer)
Chopped chives for garnish

Saute leeks, potatoes, onion, and spinach in butter in a large saucepan for twenty minutes, stirring occasionally, until soft but not brown. Add any other leftover vegetable. Stir in chicken broth and milk; bring mixture just to boiling point and remove from heat. Season with salt to taste. Puree through food mill or in food processor. Chill several hours. Stir cream into chilled soup and serve in chilled cups with a sprinkling of chopped chives.

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