Lately I’ve had to remind myself that it isn’t 75 degrees and sunny everywhere in the world. I’m writing in the midst of crocheting my first scarf of the winter, anticipating my arrival in New Hampshire next week. Although I know there’s nothing that can prepare me for the slap-in-the-face of that cold new england air, I’d like to think a few cold-weather recipes here and there will help.

As far as I’m concerned, cold weather means SOUP. A good man one wrote, “Anything you put in broth becomes tastier than it was before: mushrooms, peas, the cat. Anything.” That good man is, of course, Michael Ian Black (you can read his full essay entitles “Soup!” here), and he obviously knows what he’s talking about.

8 c. vegetable broth/stock (doesn’t matter!)
1 tbs. garlic, minced
1 tbs. olive oil
2 tbs. butter
1 stock of rosemary
2 medium brown potatoes, chopped into 3/4″ pieces
1 large leek, edges trimmed and chopped
Salt and pepper to taste

In a large pot, cook garlic in olive oil until it starts to brown. Add your stock and whole rosemary stem, and bring to a boil. Once the stock is hot, add potatoes (be careful not to splash yourself). Cover and cook for 10 minutes until potatoes are almost soft. At this point you can remove the rosemary (it should be almost leafless) and drop the leek and butter into the pot. Cook for another 5 minutes, then serve!

Note for making tasty leek soup: I had never cooked with leeks before, so I was taking a shot in the dark with this one. I’ll be the first to admit: this looks like a decaying swamp. BUT I PROMISE it tastes really great. If you hate the chunky/swamp thing, puree it! I ate it in it’s hearty form for the first bowl and pureed for the second, and they’re both fantastic. A mini-trick for making vegetarian soups more satisfying? Butter. If you throw in an extra tablespoon or two before everything is finished cooking, it will give it that extra UMPH you’re looking for!