The Doctor Cooks Weblog is going on vacation. Meanwhile, I will be tending to all the details involved with setting up and moving to my new office. My assistant Amber and I are thrilled with our new location near 83rd and Mission Road, across from the Corinth Shopping Center. But there's much to do before we move. I'll start posting again once Amber and I are settled in.
Just because I'm not posting doesn't mean I'm not cooking! I'm having a lot of fun experimenting with raw food. Find out more in my next Kansas City Wellness Magazine column. My husband David made this quick and easy potato soup tonight with Yukon Gold potatoes, cucumbers and leeks from our CSA, and tarragon from our container garden. It's great served chilled on hot summer days. Enjoy!
Potato Leek Soup
2 TBSP grapeseed oil or ghee
3 medium sized leeks, white part only, finely chopped
1 medium onion, finely chopped
4 medium size potatoes, sliced thinly
4 cups water or vegetable stock
1 cup peeled, seeded and diced cucumbers
2 TBSP fresh tarragon
Sea Salt to taste
Heat the oil or ghee in a soup pot over medium heat. Saute the leeks and onions for 3 minutes. Add the potatoes and water or stock. Simmer for 15 minutes covered. Allow the soup to cool. Add cucumbers and tarragon. Puree in blender until smooth. Season with sea salt to taste. Serve warm or cool.
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