What a wonderful few days! I went to my daughter's pre-wedding brunch at that most divine eatery, Burdick's Cafe, in Walpole, NH, lots of good food, good company, and lovely platefuls of deliciously pretty salmon with green olives and chickpeas, little Cornish hens ( amazing!),a beautiful vegetarian platter, gorgeous salad, and their signature chocolates , in this case, chocolate penguins - as Anni said, "they mate for life":). Mostly, I just got a little sentimental and weepy. It's a wonderful feeling when your children are happy ~
Back home to a chilly, but blessedly rainy day, FINALLY! The brook is full and running fast, and I needed something soothing and warm.
I settled on a leek and fresh corn soup with red-skinned potatoes and bits of butter, fresh cream, and thyme, dill, and chives straight from the garden.
Makes about 3 bowls of wonderful chowder.
1 1/2 cups washed, sliced leeks
1 T. unsalted butter
1 1/2 cups washed, sliced, baby red potatoes
2 1/2 cups chicken or vegetable stock
pinch of thyme
1 T. minced fresh dill
1 T. minced fresh chives
2 cups fresh corn-from-the-cob, sliced off the cob
1/2 cup heavy cream
salt and pepper to taste
Melt the butter in a heavy bottomed pot, then add the leeks and cook on medium low until the leeks are meltingly soft. Add the stock, potatoes, and thyme, and cook for about 15 minutes, until the potatoes are almost soft.
Add the off-the-cob corn ( or you can use frozen kernels, but it won't be quite as good), the dill, and the chives and cook for another 15 minutes on medium low, adding the cream at the very end. It's important to not boil the cream, so keep an eye on it.
Taste and add more seasonings as wished.
It's really a nice light supper that doesn't need anything else, but feel free to serve with salad or bread with sweet butter.
Hope you're enjoying every minute of your day!