Potato Potage

Broth ingredients
2 onions
2-4 celery stalks
2 carrots
1 teaspoon salt

Ingredients
2-3 tablespoons olive oil
1 leek, white part only minced
3 tablespoons white wine
rosemary needles from one-inch of stem
5 Yukon gold potatoes, peeled and diced
4 cups of vegetable broth
fresh thyme leaves
1/3 cup cream

Directions
Assemble any wilted vegetables you have on hand. Add water and salt. Bring to a boil and then simmer 30 minutes or longer. Let cool and strain.

Clean and finely mince the leek.

Heat the olive oil in a large heavy pot. Sauté the leeks until they are soft. Add the finely minced rosemary needles. Then add the wine. Add the potatoes and strains broth. Bring to a boil and then simmer 30 minutes or longer.

Just before serving, blend the soup in batches in an electric blender. Return to the pot. Stir in the cream and warm the soup. Add the fresh thyme leaves.

Published by

terimuso

Terimuso means friend in the lingua franca of Mali, West Africa. My poems reflect the many homelands of my childhood. My dad snapped the header photo to this blog in Casablanca, Morocco, as we were en route to Montpellier, France. This photo—with me in a red dress, holding my mom's hand—foreshadows the themes I explore in poetry: light and dark, East and West, mother and child. In this blog I juxtapose early and recent poems, stringing them together as they come to mind or as one theme suggests another. I invite you to accompany me on the journey.

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