Warm, creamy potato soup is more of a winter dish, but pregnancy cravings know no seasonality…

I tossed in my favorite summer veggie, asparagus, which explains why it looks so… umm, green.

I told Mr. D and Scout the potato, plus the color was to celebrate our proud Irish heritage. (Mr.D=1/2, Scout=1/4, Me= in name only…) As testament to its yummy goodness, neither one asked what made it green until well after dinner.

Potato, Leek, and Asparagus Soup

Ingredients:

Directions:

Put the butter or oil in a large, deep saucepan or casserole over medium heat. When butter melts or the oil is hot, add the vegetables. Sprinkle with salt and pepper and cook, stirring, for 2 to 3 minutes.

Add the stock and cook until the vegetables are very tender, about 20 minutes.

Carefully puree the soup in a food processor or blender, then return to pot. Stir in 1/2 to 1 cup sour cream, and reheat gently.

Adjust seasoning to taste. Top with chives, cheese, and/or chopped bacon.

Serves 4.

This recipe comes from Mark Bittman’s How to Cook Everything Vegetarian, which I picked up while at the farmers’ market this weekend… along with the fresh asparagus.

As I stood in line to pay, other customers commented on what a GREAT book this is.

I agree, even if I did top the soup with BACON and didn’t necessarily opt for the “vegan option” provided. (i.e. replace the butter with olive oil. Skip the cheese and sour cream)

Enjoy!

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For more great recipe fun, join me at A Southern Fairytale for “Mouthwatering Mondays”.

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